In the vines and apple orchards I try to work in concert with nature, incorporating elements of biodynamics and the extensive use of plant teas, decoctions and ferments.

In the winery I employ a similar philosophy. The grapes are rigorously selected and I have opted for whole bunch carbonic maceration this year (2026). Everything is fermented with indigenous yeasts and no sulphite additions. I use a 200L basket press and foot treading where necessary. If I de stem it is done by hand. There is no fining or filtering. If sulphite is used at bottling then it is used sparingly. I try and use the moon as a guide for cellar work (as in the field), following lunar cycles in order to press, rack and bottle etc... at the optimum moment. I use a mix of stainless steel, glass demijohns, and clay amphorae to ferment and age the wines.

For a number of years I lived with my family in the beautiful Alt Empordà region of Catalonia, and there looked after a hectare of old vine grenache and carignan. The Rossu 2022 and Tallat Bordò 2023 wines are the fruits of those labours and are currently available.