Good wine is made from sound grapes grown from a healthy soil. We donít add fertilisers to our soil. Instead we make up liquid composts from plants and other organic material which encourage the natural growth of the root system and make the minerals more accessible to the plants. The use of plant preparations as used in the world of biodynamics, encourages the plants to build up their natural defences. The unblocking effect has the added benefit of making the vines more resistant to draught. We keep cultivation to a minimum, thus reducing the risk of soil compaction and allowing the natural growth of grasses and herbs.
The use of sulphur, together with seaweed extract and clay, helps us combat our principle enemy, powdery mildew.
By rigorous pruning, debudding and the judicious removal of leaves, we are able to get the grapes to a perfect state of maturity. Our methods are always evolving. We have to be attentive, receptive and react using our senses and intuition.
In the winery
During the days leading up to harvest we taste the berries regularly, so that we know exactly when to pick each parcel of vines. A small team does all picking by hand, over the course of a month or so. Rigorous selection and optimum maturity ensures that we have perfect grapes.
Our modern winery enables us to carefully monitor the natural fermentation process, using the indigenous yeasts of our terroir. The minimum of sulphur is used and all other additives are excluded.
The choice of whether to de-stem, the length of maceration, and all other decisions are made at the time following our intuition and palate.
The majority of the grapes are uncrushed and off the stems. The only intervention is the gentle plunging of the berries, to maximise the fruit flavours and soften the tannins.
In order to achieve the greatest aromatic complexity and integration, we blend the grapes prior to fermentation, depending on their taste and maturity. This early assemblage gives the best harmonious results.