Practicing organic viticulture with a horse-drawn plough and zero-additive winemaking since 2008, Busser describes his style as “traditional” and “non-technical.” 

Made in collaboration with his friends at Ostal Levant, with grapes bought from a neighbour. This is macerated in whole bunches and fermented and aged in stainless steel tanks, which lends this more zip and light spicy fruit. Could even be slightly chilled!