Fully Organic Grapes, wild yeast, no added anything.

Use “Pied de Cave” for every single ferment so try to get healthy strong wild yeast.

My wine making is 90% growing grapes, picking timing and cleaning. Another part is a bit of my personality (maybe I can call it “Japanese spice”). I learned it from my three different country wine making experience, though to me, they have the same character from the cold clime of Nelson in New Zealand, the hot clime of Barossa in Australia and Wet and hot in Japan.