In the winery, we promise to be transparent about everything. We aren’t against adds (additions) as a blanket rule. If called for, we will adjust acid levels (with tartaric acid—a by-product of the winemaking process) or add tannin (derived from organic hazelnuts) to create a more harmonious palate. We also utilise enzymes derived from fungi to make the nutrition of the fermenting grapes more bioavailable to our yeasts. Every one of our adds is completely organic and naturally derived and we use them only when needed, only in minimal amounts.