01
Vineyard
February pruning decides the crop. A few good bunches per vine, not many.
Winemaking
Seven gestures.One wine.
- Vineyard
- Harvest
- Selection
- Vinification
- Barrel
- Bottle
- Time
02
Harvest
Picked by hand, only at night, so the grapes reach the winery cool and whole.
03
Selection
Two rounds of hand sorting: bunches first, then berries, on the sorting table.
04
Vinification
Every grape and every plot is vinified separately. Wild yeast, no enzymes.
05
Barrel
Romanian oak barriques, from 8 to 18 months depending on the wine.
06
Bottle
Sulphur kept as low as possible. Until bottling, the wines are almost unsulphured.
07
Time
Between 12 and 36 months in bottle before a wine leaves the winery.
The year in the vineyard
Winter · Working the soil
Traditional methods, modern means: we plough several times a year so the soil breathes and holds water through long dry spells, and use natural manure so the vines are never starved.
February · Pruning
Prune too lightly and the crop is too heavy to ripen. Too hard and the vine grows at the expense of its grapes. The balance takes years to learn.
Spring · Canopy work
Disbudding, shoot positioning, thinning and topping open the bunches to the sun and let air move, so the vines dry quickly after rain. Disease is kept in check with organic treatments only.
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