TIME & WINE
With proper handling and enough time,
nature resolves many issues on its own
Sound too easy?
Well, it is not actually that easy. The challenge lies in knowing when and in what amount to intercede and when to do nothing, to do the right thing at the right time or to just let things progress without reacting.
We prefer to leave our wines largely untouched and with extended yeast contact before they are bottled. The extended yeast contact after spontaneous fermentation helps the wine’s sense of place come more into the forefront in contrast to a speedy fining and bottling process. Additionally, the extended yeast contact helps with the stability and the balance of the wines as well as allows them to emanate a natural tranquility.
TIME & NATURE
The permanent tilling of the soil and driving through the vine rows hampers the ability of nature to run its natural course and have time to regenerate itself and maintain its vitality. Living things do not exist in isolation. Vines and roots develop complex connections, both above and below ground. The more the vineyard is left in its natural state the more the vines become resistant. The changing climatic situation and increasing periods of dry weather hinder the natural formation of humus, which is another reason to be very cautious when intervening in the soil. In this case, less is more and giving the vineyard its “time” is fundamental for healthy soil.