The Wine Making of Yesteryear

Since 2008, we have carried out all our wine-making processes from grapes cultivated in our cru with spontaneous fermentation. This means that when harvest time comes around, we collect small quantities of grapes in particular positions of each individual cru just a few days before the date set for the harvest of the entire vineyard. We squeeze them delicately to create the must, which we then leave to rest in a heated environment.
Then we wait for the yeasts, or the microscopic fungus found on the grape skins, to spontaneously produce alcoholic fermentation. After 3-4 days we proceed with the harvest of the entire vineyard. Sometimes it is necessary to repeat the procedure several times, because the yeasts that are activated are different. Once the best yeast has been selected, from an olfactive and technical point of view, we inoculate the small quantity of activated must into the entire mass of harvested grapes, which will then take on the bouquet and character of the specific environment where that yeast was formed.
This procedure takes time, constant attention, and perfect knowledge of every micro-zone of the premises, but it is also the only way that makes it possible to respect the uniqueness of each parcel of the vineyard.