Two-hectare plots in Beaujolais and Aichi over six-acre estates. If we can't email the maker back by Sunday, the bottle doesn't make the shelf.
Certified organic at minimum, biodynamic where the calendar allows. Cover crops, hand-picking, no synthetic herbicide — boring on paper, alive in the glass.
Wild ferments only. We accept up to 30 mg/L total SO₂ at bottling — half the natural-wine charter ceiling — because cleaner glass, fewer band-aid notes.
Once cold at the counter, once at room temp with a hunk of comté and warm sourdough. If it sulks beside cheese, we send the case back the same week.