A great intro to the world of Low intervention wines. An amazing array of wines that will captivate you and bring joy. All of the producers of these wines practise organic viticulture (no nasty chemicals in the vines), and carefully nurture these wines until they're ready to be bottled and enjoyed by us

1. Parra Jimenez, El Troyano, La Mancha Spain - A gateway orange wine.  Once that gate is open you shall not look back. Made from the Verdejo grape variety that sees a couple of weeks on its skins, leading to the golden orange hue. Gorgeous honts of orange zest, honey blossom and quince on the palate. So delicious, it'll be gone before you know it.

2. Cellar Pardas, Rupestris, Penedes Spain - Coming from the grape Xarel-Lo. This is the grape that makes most of the Sparkling Cava/Corpinnat wines of Penedes, however at Pardas the art of still wine is what is practised. Think preserved lemon, almond and acacia flowers. A true delight that is for sure.

3. Valli Unite, Ciape, Piemonte Italy - Coming from the Alpine hills of Piemonte and made from the white grape called Cortese. This wine is super bright and fresh. Notes of green apple, fennel, lemon balm and honey blossom.

4. Envinate, Albahra, Castilla La Mancha, Spain - This wine is made from Garnacha Tintorera and Moravia Agria grapes grown at 800 metres altitude, and fermented with 40% whole bunches in large concrete tanks. Marked by ripe, earthy fruit, dusty tannins and fresh acidity, it’s an approachable and highly enjoyable wine. It’s also very versatile with food (we especially enjoy if with a nice plate of charcuterie and grilled meats). Perfect for a long, leisurely lunch.

5. Domaine de l'Ecu, Nobis, Rhone France - 100% syrah from Visan in the Southern Rhône. The grapes are sourced from certified organic, biodynamically-farmed vineyards on south-facing clay slopes. A wine “on the fruit”, to be drunk with no fuss and with friends!

6. Maxime Francois Laurent, Il Fait Soif, Cotes du Rhone France -  Hand selected  clusters in the vineyard. The grapes macerate for 15 days in concrete tanks, some of them with the stalks. Alcoholic fermentation takes place with native yeasts, and minimal sulphites are added after malolactic fermentation and depending on the vintages. The wine ages for six months and is bottled after Easter without clarifying or filtering. A wine that bursts with aromatics of fresh blackberries and fresh red cherries.  Perfect for enjoying young and “il fait soif” (when you're thirsty).