Quatro MustachiosThe International PIWI Wine Collective
Sam & Dave met at Plumpton in 2017. Joined by Teo & Matthias. Four mustachios making hybrid wines across Austria, Spain, and the UK since 2020. Zero additions, wild illustrations, playful names.
From Plumpton to Austria to Somerset—how the four mustachios united
Sam Bunker and Dave Haynes met at Plumpton College in 2017—the legendary class that also produced Alex from Titch Hill, Sophie Evans, and Lucy Chilvers. While studying, they dreamed of starting something together. That dream became reality in 2020 when they officially launched Quatro Mustachios—an international wine collective [^312^][^319^].
But Sam and Dave were only two mustachios. They needed more. Enter Teo Vitsas and Matthias Altmann—the third and fourth mustachios. Together, the four produced their first collaborative wine in Austria at Matthias' cellar—a co-ferment of hybrid (PIWI) varieties that won Silver at the PIWI International Wine Award. An unexpected nod that they were onto something [^319^][^320^].
"Huge fun, a testament to intuitive, experimental winemaking and the wild potential of PIWIs in the right hands."
In 2021, while working in Spain, Sam and Dave produced two more Quatro Mustachios wines with fruit from Catalunya and Ribeira Sacra. But by 2022, they returned home to the UK, focusing on their mutual love: hybrids and PIWIs. The first UK releases used fruit from a 50-year-old vineyard in Somerset (wild and unsprayed for three years) and a clay-over-sandstone site in East Sussex [^315^][^320^].
Four friends, four countries, one mission: make PIWI fun
The Quatro Mustachios operate as an international collective—four friends who happen to make wine across borders. Dave's passion for PIWIs (fungus-resistant hybrid grapes) drives the project's philosophy: these "new varieties" (Seyval Blanc, Solaris, Sauvignac, Cabernet Blanc, Rondo) are the future of sustainable viticulture in cool climates [^319^][^332^].
Their UK wines are zero addition—no sulfur, no commercial yeast, no fining, no filtration. Just grapes, foot crushing, spontaneous fermentation, and time. The labels feature wild illustrations by Marc Springhetti (from Ducksoup), giving each bottle a playful, artistic personality that matches the wine names [^312^][^335^].
From a 50-year-old Somerset vineyard that had been "growing almost wild and unsprayed for three years" to the clay-over-sandstone soils of East Sussex, they work with what England offers: cool climate, hybrid grapes, and the freedom to experiment [^315^][^320^].
- International collective
- Zero additions
- Foot crushing
- Spontaneous ferment
- Wild illustrations
- PIWI focus
Plumpton 2017: The fertile class that changed UK wine
Sam & Dave
The founding duo. Sam Bunker also works with Titch Hill and Bedrock. Dave Haynes is the PIWI evangelist. Together they've created one of the UK's most playful natural wine collectives [^312^][^334^].
Alex Tristram
Another class of 2017 graduate who went on to found Titch Hill wines. The Plumpton connections run deep—collaboration over competition defines this generation of UK natural winemakers [^312^].
Wine Maker
Part of the legendary class of 2017, Sophie has gone on to make her mark in the UK wine scene. The Plumpton cohort continues to support and cross-pollinate ideas [^319^].
Vineyard Manager
Recently celebrated as "arriving to the family" at wine events. The class of 2017 represents a new wave of UK wine talent that's reshaping the industry [^312^][^334^].
Last Night a DJ Seyval'ed My Life, This Is Not A Negroni, Bungla Rouge—playful PIWI expressions
Last Night a DJ Seyval'ed My Life
Hand-picked at Wootton Vineyard, Somerset (50-year-old vines, unsprayed for 3 years). 100% whole bunch, foot-crushed. Six days maceration on skins and stems in open-top IBC. Fermented in stainless steel, bottled October 27, disgorged by hand May 6. A lively, pithy pét-nat with grip from the 6-day maceration. Zero additions—just pure Seyval Blanc expression [^320^][^334^].
6 day maceration
Hand disgorged
No additions
This Is Not A Negroni
Handpicked at Bee Tree Vineyard, Sussex. Partially hand destemmed, gentle foot crushing. Spontaneous fermentation, 12 days on skins with daily punch downs. Pressed to barrel where it finished fermentation, remained on full lees for 6 months until bottling April 1st. Juicy, textural, apricot and tart savoury notes. A skin-contact white that drinks like a light red [^320^][^330^].
Daily punch downs
6 months lees
Old oak barrel
Bungla Rouge
A mega blend from Bee Tree Vineyard, Sussex: Rondo, Solaris, Pinot Noir & Cabernet Blanc. Partially hand destemmed, gentle foot crushing. Spontaneous fermentation, three weeks on skins with daily cap-wetting by hand. Pressed using hydro press into old oak barrel, 11 months on full lees. Fresh red berries, cool spice, snappy and brambly. The perfect autumn red [^317^][^328^].
11 months old oak
3 week maceration
Field blend
s.l.u.g
Picked from a co-planted vineyard in Toppesfield, Essex (loamy clay). Whole-bunch Solaris foot-crushed and macerated for 4 days, pressed to tank, topped up with 10% direct-press Pinot Noir. Fermented 3 weeks before bottling to continue as pét-nat. Disgorged early summer 2023. Pithy, refreshing, ideal summer drinking. The wild illustration by Marc Springhetti makes this bottle instantly recognizable [^312^][^326^].
4 day maceration
Disgorged pét-nat
Essex fruit
What Are PIWIs?
PIWI stands for Pilzwiderstandsfähige Reben—German for "fungus-resistant grape varieties." These hybrids (crosses between Vitis vinifera and disease-resistant American species) require up to 80% fewer pesticide treatments than conventional grapes. Perfect for natural wine in cool, wet climates like the UK [^332^][^336^][^341^].
Quatro Mustachios champions varieties like Seyval Blanc, Solaris, Sauvignac, Cabernet Blanc, and Rondo—grapes that ripen reliably in England without heavy chemical intervention. It's the future of sustainable UK viticulture, and it tastes like fun [^338^][^339^].
- Seyval Blanc
- Solaris
- Sauvignac
- Cabernet Blanc
- Cabernet Noir
- Rondo
- Pinot Noir
- 80% less spraying
- Fungus resistant
- Climate friendly