Since 2004, Leo Hansen has been crafting natural wines made from organic or sustainably farmed vineyards. His winemaking practice is a hands off approach with spontaneous fermentation, using limited amounts of or no sulfur. Fermentation takes place in concrete, cask, or seasoned oak for maturation.
Leo produces food friendly wines true to the site and variety, from three different styles of Chenin Blanc to Chardonnay, biodynamic rosé of Grenache and Grenache, Cabernet Franc, Pinot noir, Cabernet Sauvignon and more.
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