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Resting vineyards and hard-working winemakers
For any winemaker January marks the beginning of a season with hard work in the vineyards and most importantly the time-consuming task of pruning.
Many of the winemakers we work with have experienced frost and snow this winter, something that helps the soils regenerate and kills whatever unwanted bugs and mushrooms are still left from autumn. For a natural winemaker whoās hesitant to treat his og her vineyards with copper and sulphur and never uses pesticides, this is a true blessing.
After last yearās harvest, which in many places was extremely challenging because of frost and hail in the spring along with other environmental events directly tied to climate change, we cross fingers that the coming year is going to turn out well!
Introducing GaroāVin
CĆ©dric Garreauās wines are all out natural and experimental and at the same time remain true to the artisanal tradition of Anjou.
The best natural wines are still to be made
Challenging season or not, the first wines from 2021 are currently being presented at industry tastings from Paris to Barcelona and weāre busy testing samples that we have received from the many good people we work with.
And letās put it this way: when weāre tasting cask samples with handwritten labels of such high quality weāre once again convinced that the best natural wines are still to be made!
So keep your eyes peeled for these exciting new releases that are soon going to be available on pre-sale to all Omada Social Club members at a flat discount rate and later in the virtual bottle shop.
Keep in touch
Join Omada Social Club or simply to sign up for our weekly newsletter to be kept in the loop with the latest news on arrivals and drops. Joining Omada Social Club is free and gives immediate access to a number of great offers and discounts on our site. As a club member, you get a personal account where you can manage your orders and for every purchase you make you earn points that can be redeemed for a discount anytime. Read more and sign up here.
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