Very interesting. Good luck with the venture, Mark. FWIW, I think it's the right approach to start with the wine bars.

Tell me more about natural wine, or the non-existence of it. I understand the notion of low intervention but must confess that I haven't been able to put my head around natural wine completely. The term seems to be a self-contradiction as a start.

I recently lunched at a one-man resto in Foggia whose proprietor, despite Foggia not being a wine making region, makes his own red wine and liqueur. The wine was slightly cloudy and had particles floating around, so I'm guessing it is 'natural' or at least 'low intervention'.