Didier makes no bones about his love of natural farming – vineyard work is organic and he adopts a less is more approach in the cellar: No yeasts, chaptalizing, acidifying, filtering or fining. He makes oxidative styles, but his interest lies in making wines ‘topped up’ to preserve the varietal character of each wine.

This is Traminer, a mutation of Savagnin, from a single parcel of vines that Didier isolates and vinifies separately. Highly toned and fresh with typical tart citrus acidity supported by complex dried fruit, hay and spice aromas.