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
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