I fell in love with natural wine during my time as a cheesemonger in London. After that I travelled the globe until I arrived in the wine region of Gaillac in the South-West of France in 2019 where I took over 3ha of vines. I came here to work with indigenous varieties like Mauzac, Ondenc, Verdanel and Braucol. I am using biodynamic preparations, plant teas and decoctions as well as bio fertiliser, which I produce myself, to heal my vines. In the cellar I work very low intervention, natural yeast, no fining or filtering., very little to no use of sulfur.