Gwinllan Hebron Vineyard

Gwinllan Hebron vineyard was planted in 2010, our second vineyard, the first being in Andalucia, Spain. We have always practiced organic, non intervention, regenerative viticulture. We have a 'nothing added, nothing taken away' ethos and this approach carries on into the winery. Our aim is to make an authentic natural wine of Wales using our traditional ceramic ferment vessels. The grapes are macerated on harvest day, settled for 24 hours then racked to amphora (tinaja) and allowed to spontaneously ferment on the wild yeasts from the vineyard/winery. After the first fermentation and a winter break, the wines are allowed a second malo-lactic fermentation in springtime and then to settle and clarify by gravity and time alone, without any additions. 

After 11 months in the amphora the wine was bottled with a minimum sulphur dose, if required. The wine was then allowed to rest in bottle for a further 6 months. The same process was used with both the Solaris and Rondo varieties. 

We work in collaboration with David Morris of Mountain People Wine in Monmouthshire,Wales. Making this one of only a handful of Welsh wines actually made in Wales . Our goal is to achieve as close to zero-zero viticulture and enology as we possibly can. Non intervention in the vineyard, Non intervention in the winery; the aim being resultant wines which are genuinely unadulterated and are a true reflection of their terroir. Wine in its raw, purest form.