Wine can take many forms, but this page is devoted exclusively to wine made from grapes — in its most honest and expressive sense. From the very beginning, grape wine has been woven into the Pellicle story. It is among the purest fermented beverages one can create, yet paradoxically one of the most challenging to master. Its simplicity leaves no room to hide; every decision, every moment, is reflected in the final glass.
Our journey began in 2019, when we started visiting Belgian wineries in search of grapes for lambic blends and ciders. Occasionally, those grapes inspired us to go a step further, transforming them into wines of their own. In the years that followed, we increasingly embraced winemaking through carefully selected négoce grapes. To this day, grapes from the Loire and Nahe regions continue to shape a part of our wine production.
Over time, we came to understand that making wine is not merely about processing grapes — it begins long before harvest, with the choices made in the vineyard. Guided by this realization, and after years of saving and investing, we acquired our own vineyard in 2025. Situated on a south-facing hillside in Hooglede, Roeselare, the vineyard was originally planted in 2012 and is home to Chardonnay, Pinot Noir, Zweigelt, Johanniter, Regent, Pinot Gris, Florental, and Pinot Meunier.
We farm with deep respect for nature, using only treatments permitted within biological or biodynamical practices. At just 0.7 hectares, the vineyard yields only very small quantities, allowing us to work with precision and care. This is merely the beginning, with plans to gradually expand in the years ahead.
In the cellar, our approach remains equally restrained. Fermentation occurs naturally, and sulphites are added only in minimal amounts, and only when truly necessary. Grapes are destemmed by hand and pressed using a vertical bladder press. Most wines ferment in glass vessels or previously used barrels, preserving purity and avoiding excessive oak influence.
Aside from a single racking to separate the wine from its sediment, we intervene as little as possible. Between harvest and bottle, we allow time, patience, and nature to do the work — so that each wine remains a clear and honest expression of its origin.