The savoir-faire

Everyday, progresses in science help understand better the vinification and the culture of grapes.
The hard work is reduced, the mechanization allows the winegrower to better think and create his wine.
The savoir faire was often considered as the use of empirical techniques, the confinement in ancestral practices.
The scientific progresses have questioned this winegrower asset.

The skill to recognize, to feel, to judge what seems good for the wine, the vineyard and the future of one’s estate make the savoir faire.
The philosophy, the wisdom, the subtlety which consist in keeping from the scientific progress only what is convenient for one’s ethic.

From the cut of the grapes to their change of colors we watch the nature to control the outputs. Short cut, bud removal, green harvest, as many steps to adjust our goal.

If high outputs make the wine aromas decrease, on the contrary an intensive concentration can be done to the detriment of elegance.

September announces the great “rendezvous’”: it’s harvest time.
Still some sunny days for the grapes and they already leave on our lips a pleasant sweet flavor.
When the long awaited day finally arrives, hands slip through the leaves to pick the grapes. As soon as they arrive at the cellar, they are laid on the conveyor belt where the experienced look of the elderly refines the work of the pickers.
The small volume vinification allows distinguishing each of our plots and evaluating the combination of our techniques with the mysterious wine alchemy.
Thus throughout the years the savoir faire has been elaborated.
The quality of wine is always perfectible, it remains a dream.

 

le savoir-faire