Buena Onda, Jeremy’s pet-nat, is always fruity, dark in color, and shows terroir as expressed through his young vine Gamay. The wine often has a few grams of residual sugar, as Jeremy is trying to make an aperitif wine, rather than serious fizz.

Jeremy worked with Olivier Lemasson for a few years and managed to grab a couple hectares of land not far from Olivier's main plot in the Loir et Cher, not far from Cheverny. Before that, Jeremy learned the trade at Marcel Lapierre's winery and did a six-month internship at Clos Ouvert in Chile. In four vintages, he has shown that he can make clean, highly drinkable wines with very little sulphur dioxide. Jeremy is still a young vigneron and, in our opinion, he gets better every year. The vineyard is one plot composed of young vine Gamay, middle-aged Cot, and old vine Gamay on a gentle slope of clay over Silex.