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“Less is more” |
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is one of our mottos.
The work in the cellar should be limited, where possible, to allowing the grapes to develop naturally, as they do of their own accord anyways. Interfer-
ence with natural fermentation, ageing and processing are kept to a minimum. |
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The grapes are subject to strict selection and brought to the top-most level of the cellar.
For the rest of the processing, the grapes, must and wine move down the slope on their own thanks to the natural gradient. This prevents mechanical damage to the skins and seeds. |
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