Wine without input
Having worked with various consultants over time we decided that it was time to give it our signature. Since several years we are taking the road with the leitmotiv less is better.
We don't focus on yield but on quality.
The principal of wine making is based on vinification of mature grapes harvested per plot in small batches.
The quality of the grapes determines the quality of the wine and we wish the grape to express the terroir.
Step by step we eliminated over the years, yeast, oak and any other input and found a taste which was different and evolved over time.
It is like an espresso without sugar, once you get the taste you don't want any coffee with sugar anymore.
Wine making in images
A vat for each plot and an extraction according to the harvested grape
According to the progress of the fermentation process several times during the first weeks the wine is pumped, temperature carefully monitored and adjusted if needed.
In order to preserve a natural taste and no influence of oak etc, but yet a slow oxidation process we decided to go for sandstone eggs.
The most essential element of wine making is the tasting process. Adapting maceration, temperature, but also to decide on the moment to rack of the vats.
It happens that in small vats we do the process of the crushing gently without pumping. It is a interesting and exiting experience.
At the end of the fermentation period we have to empty the vats. Done manually and a physical exercise. So we stay young.
During 4-6 weeks after the harvest daily work in the wine making process. At times at night it continuous in our dreams
For consumers points and medals may make sense, but we want you to like our wines, unbiassed. Learn to taste from experience.