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As Sergio says, "Soil to a vine is like blood to a human being. Toxic soil means improper vine health. Toxins in the blood lead to all sorts of health problems in people. Cleaner vineyards allow the true flavors in the fruit to be expressed, which results in better tasting wines." In biodynamic fruit the tannins are richer and riper. These natural preserving agents soften with the aging process and add complexity to the wine - that's the idea of aging. "The wines have real length and wonderful depth. Now certainly as the vines get older, they will just get better and better." This unique quality-driven focus is not just a new fashion in viticulture. Wines were grown naturally up until the 1920s, says Sergio: "We are now turning back the clock." Today, these natural methods are used by some of the most reputable European winemakers, including Chapoutier, Leroy and Romanée-Conti.
In winemaking Sergio's mission is to improve wine quality and optimize fruit flavors, the natural way. Invariably these wines are made with minimal interference, employing traditional winemaking skills. This includes careful manipulation of the fruit using a multi-dimensional approach with the fermentation, natural yeasts and whole bunch basket pressing. In most cases the wines are unfiltered or fined. The result of these very natural process are wines of quality and complexity…essentially, really interesting wines. More importantly, wines suited to accompany food.
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