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 who’s hesitant to treat his og her vineyards with copper and sulphur and never uses pesticides, this is a true blessing.

After last year’s 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 Garo’Vin

Cédric Garreau’s 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 we’re busy testing samples that we have received from the many good people we work with. 

And let’s put it this way: when we’re tasting cask samples with handwritten labels of such high quality we’re 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

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