Bruno Duchêne was a wild mushroom distributor in the Loire Valley and Burgundy before developing an interest in winemaking. His wines come from vineyards that are notoriously challenging, so much so that several of them had been previously abandoned – they’re low-yielding and difficult to work with machinery. He works one parcel by horse, and in another allows flowers and grass to grow between the vines. Bruno uses organic practices and minimal sulfur additions – only adding just before bottling, if at all.