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A former wood merchant who lost his business in the recession of 2008. Take clues from his friends in the Loire he became a small vinergon opting straight away to embrace organic farming and natural wine making. In fact he made it several vintages without added sulfur to any of his wines, and his Sauvignon still has none added. No filtration or fining and there is a period of skin contact. A funky, cloudy, lightly tannic wine that drinks something like a Basque cider.