In the vineyard

Organically grown grapes – no herbicides, no pesticides, natural compost and other organic fertilizer only. See the video

Tilled soil under the rows – worked with ploughs several times a year to keep the soil aerated, rich and biologically active.

Native grasses planted between the rows to add to a self-sufficient ecosystem and inhibit erosion.

De-budding and de-shooting by hand to ensure that each vine is focusing all of its energy on the selected shoots and grape bunches, limiting the number of bunches produced by each vine.See the video

Leaf-thinning by hand of each vine to allow each bunch greater exposure to sunlight and keeping the bunches ventilated thereby reducing disease. See the video

Bunch-thinning by hand where necessary to eliminate any bunches affected by sour rot or bunches ripening unevenly.

Hand-picked grapes – at harvest time rigorous selection in the vineyard choosing only the ripest, healthiest bunches – leaving the rest on the ground to nourish the vineyard Grapes are picked at the coolest hours of the harvesting day and put in small baskets and brought to the press quickly (within an hour of picking). These practices ensure that the grapes come to the press whole (no broken grapes leaking juice) which reduces oxidation and fungal disease risk. See the video

Some people thought we were crazy but in 2007 we “cleaned” every vine with brushes, scraping off the decades of moss and old bark (harboring remnants of pesticides and herbicides) suffocating the vines.

The combination of these practices lead to very low yields per acre, and therefore highly limited production.

See also:
In the cellarThe wine-making facilityThe pressThe rest