We prefer the term "low intervention," butdoes it even mean anyway? In recent years, the number of wines on offer and their fans has steadilyincreased - in the 1000 years of history, viticulture has become more and moretechnical and nature has shown that good wines can be made despite rain, frostand disease. What happens when you face the conditions and prepare wines withnature and not despite it? Wines, including Bubbles with bread and water hosted in English