Christina Netzl began her winemaking journey as a young girl of 5 years old (!) working on her family’s farm and vineyard with her parents and grandparents. She studied oenology and wine management in London. In 2007, she returned to the winery to work with her parents, and began the process of converting everything to organic in 2013. Over the last 10 years working at the winery, Christina has fallen in love with ancient winemaking practices and thus has now launched this natural line of wines.
Fermented spontaneously in open boxes, in contact with the skins for 24 days. The skins are pressed and the wine spends 10 months in stainless steel. The wine is lightly sulfured at bottling.