After years of falling in love with all things natural wine, I decided to take the jump to pursue it professionally. In 2020, I quit my full time job to work harvest at Vinca Minor.
Buddy/Buddy is my project of learning and exploring fermentations alongside the attitude of never taking yourself too seriously. I practice minimal intervention with the grapes in the cellar. This means spontaneous fermentations with indigenous yeast, no fining/filtering, and little to no sulfur additions. I aim to make wines, ciders, and co-ferments that are fun, accessible to all, and most importantly... delicious.