part i
Considering a 360-degree project
A wine’s organoleptic standard of quality is influenced by all of the stages of its elaboration: harvest date, pressing cycle, extracting, fermentations, maturing, blending, preparation and bottling.
The organization and the unfolding of each step has to be rigorous and methodical. When a vintner has good tools and good equipment, when he knows why and how they’re going to be useful, then he can work freely and serenely, whatever the wine he has in mind.
My winemaking and maturing proposal
is always based upon technical accuracy. For it’s the only one mastering expertise and the use of correct practices. This accuracy works of course with each vintner’s winemaking goal. Specific to each estate or property, perfectly well adapted to its cellar or winery, this structural vision marks a comprehensive path to guide winemaking rather than controlling it.