In the winery

In the winery we follow Soil Association standards which meet and exceed the EU organic winemaking regulations that were introduced in 2013. On top of this we have our own way of making wines which are designed to maximise the flavours and character of the grapes. We avoid the use of bought-in yeast, we don't fine our wines and many are bottled without filtration.

Sulphur dioxide, used to prevent oxidation of the wine, is added to the wine but levels are kept to well below the organic limit (which is half the level allowed in non-organic wines). Our sparkling wines in particular have very low sulphur dioxide levels, a factor which may be of interest to anyone with a sensitivity to Sulphur (such as some asthmatics).

All our wines are suitable for vegan diets. No animal products are used in the winery.

The end result, we hope, is a wine that has been grown as naturally as possible, made into wine with the minimum of intervention by the winemaker and almost no additives. This wine should have a pureness of character and a range of complex flavours that can only come from the soils of our vineyard. The wine should be a bit like a fingerprint taken from the land - a unique expression of what the grapevine can achieve.

the organic difference
Our winery is at Limney Farm, an old dairy farm with buildings that made easy conversion for their new winemaking purpose. Since 1993 we have extended the buildings to give us a dedicated bottling area and temperature controlled store.

We produce between 10,000 and 30,000 bottles of wine from our vineyards each year.

All the equipment in the winery is the latest kit, lots of stainless steel, air bag Europress, fully automatic bottling and labelling line, giropallets and specialist sparkling wine disgorging machinery. There are a few oak barrels which we use for our Pinot Noir wines. Despite the modern equipment our winemaking methods are more traditional. We believe the wine should be able to ferment and develop in the most natural way possible. We use natural yeast, avoid over treating the wines (no fining and often no filtration). This natural approach, combined with the technical knowledge and superb equipment allows us to get the most from the grapes.

Since 2010 the winery is now solar powered. Solar panels generate enough electricity to run the whole winery and more. Our plans in the future are to become self sufficient for water as well.

Packaging and waste are an important issue today. Our wines use the light weight bottles (although you can't tell the difference), sealed with a natural cork. Labels and cartons are not chlorine bleached, using recycled cardboard and printed with solvent free inks.