Made solely from Spätburgunder, aka Pinot Noir, ZeroZero ’21 is a traditional method, sparkling rosé made with zero dosage and zero added sulphur. The grapes were pressed with a century old basket press before 12 months in wooden barrels, and 36 months on fine lees once bottled. A serious, full-bodied sparkling wine with red fruit on the nose and balanced acidity. Great for autumn evenings, drink chilled alongside pork cutlets and a fresh side.

Pinot Blanc Pur ’23 was harvested from different plots of vines, ranging from 25 to 42 years old. Two thirds to half of the grapes are typically picked early for Pet Nat, with the remaining fruit left to mature one or two weeks longer on the vines. After harvesting, the grapes were crushed underfoot and left to macerate for 18 hours on the skins before pressing. Aged in wood for around 8 months, it was bottled in May ’24. A crisp wine with minerality, good acidity, and a herbal touch.

At his cellar in the small hamlet of Le Mas Blanc, Axel produces delicate, fresh wines; no easy task in a hot climate. Avanti Popolo ’23 is one of these, a blend of Grenache, Syrah, Cabernet Sauvignon, Merlot and Alicante, grown on the calcareous soils of vineyards that are in the process of organic conversion. The Alicante was direct pressed, with the other varieties left on the skins for 10 days. Ripe cherry on the palate with balanced tannins, and well matched with spicy salsiccia and fennel. Great lightly chilled and also as it shifts towards room temperature at the table, this is a very stable wine that will live happily in the fridge to enjoy over a couple of evenings.