Faia 2023 comes from a thoughtful blend of the estate’s oldest parcels, notably Le Clos de Vigneau at around 100 years and Le Clos des Grands Champs at roughly 50 years, planted predominantly to Chenin Blanc. The soils here are a defining feature, very shallow layers of clay-sands with quartz and traces of volcanic influence, giving the wine its bright minerality and energetic drive. 

Vinification is rooted in a natural approach with minimal intervention, reflecting the Hodgsons’ philosophy of making wine in the vineyard rather than the cellar. After whole-cluster pressing and indigenous yeast fermentation, the wine spent extended time in small barrels, approximately 20% new, with further ageing in tank before bottling. This careful handling highlights purity of fruit and site expression, balancing freshness with texture and depth.