Rather than using commercial strains of yeast which often override vineyard distinctions, Derek turned to native fermentations. Through extensive research and trials, Torulaspora delbrueckii, a wild yeast, emerged as a standout for enhancing aromatic complexity, fruit purity, and texture.  

Bâtonnage is a traditional winemaking technique that Derek employs to enhance texture and mouthfeel while preserving each wine’s natural character. This gentle method involves stirring the lees, the spent yeast and grape solids that settle after fermentation, to develop a

Hungarian Oak WHY BRAVIUM USES HUNGARIAN OAK BARRELS About ten years ago, my eyes were opened to Hungarian oak during a blind tasting arranged by iconic barrel broker Mel Knox. I tasted the same Chardonnay and Pinot Noir raised in