The method
Passion to perfection,
in that order.
Five stages, every product, no exceptions. The timings below are the shortest we will accept, not the average, and each stage is written to the chain as it happens, which is what turns a claim into a record you can verify.
- I
Source
We buy from the grower by name, at a price agreed before the harvest, and we print that name on the back label.
47 growers · 11 states - II
Churn
Everything meets stone before it meets liquid. Slow chakki grinding, no heat, nothing stripped out by a steel blade.
Stone-ground, cold - III
Ferment
Wild where the fruit carries enough yeast, cultured where it does not. Spice goes in with the ferment, never as an essence afterwards.
6 to 21 days - IV
Rest
Old neutral oak for the wines, closed tank for the beers, spruce boards at 12 °C for the cheese.
3 weeks to 18 months - V
Seal
Bottled to order, numbered, and the passport for that individual unit minted against the lot before it leaves the floor.
Every unit, individually
Immutable Celar Book
A record you cannot quietly improve.
Producers have always kept cellar books. The difference is that a cellar book can be rewritten during a difficult harvest and nobody outside the estate would ever know. Anchoring each stage at the moment it happens takes that option away from us, which is exactly why the label carries weight.