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A modern winery doing things differently.
Mum is the wine maker along with her two sons. It is a 60ha estate with about 17ha of vines, making about 50,000 bottles of wine a year. The rest of the estate is managed as traditional forest and garrigue, maintaining a natural balance of flora and fauna around the vineyards. The vines are spread over many different small parcels, and these parcels are vinified separately and very naturally using the microflora that naturally occur in each parcel (wild yeasts bacteria etc..) wine making yeasts only being added where neccesary. The monitoring of the different populations of microflora is central to the different wines produced. The managing of the surrounding environment keeps these populations in balance. It is a fascinating approach to wine making, organic, touching on biodynamic, and using the best practices of 'natural wine making', all of which are starting to be taken seriously in many other vineyards, and producing some great wines that are winning top awards on the world stage.
