Yume works with small, like-minded grape producers and apiarists. All of our grape producers work using organic principles in the vineyard at a minimum, though they are not necessarily certified and many of them go beyond organic principles, creating vibrant, resilient ecosystems in their vineyards. Our beekeepers are migratory, moving their bees amongst natural plots of native vegetation according to the season and where nectar is available. The honeys are raw and unadulterated. Grapes are hand-picked and hand-sorted, often twice, and fermentations occur spontaneously in both the wines and the ambrosias. Our focus is on creating a healthy, biodiverse ecosystem in our ferments, to create more stability both in the winery and in the bottle. As such, we work as gently as possible, racking and bottling by gravity, to prevent disturbance of beneficial microbes and the inherent structures that are created through micro-oxygenation. We are open to the use of sulphur if we detect an imbalance, but mostly, we trust that nature will assert itself and establish a balance that reflects the vineyard and the life within it.