Organic viticulture
Moderate climate. Clayey natural drained soil. A vineyard altitude 800m. Vineyard situated on hillsides that face south and south east.
The landscape with wooded areas mixed with vineyards in our terroir.
Mountains helps Racha region to have sunny summers, dry autumns and an extended growing season.
Our 70 years old vines that yield small quantities of concentrated fruit can produce outstanding quality examples.
Healthy Friendly Environment
No Herbicides No Pesticides
No Preservatives No Synthetic
No Additives No Chemicals
It Effects Human & Nature
Pruning
Pruning is essential. That is what the
production quality and the longevity of the plots depends on. Indeed, the number of buds per plant determines the delicate balance of the vigour; pruning that leaves too many buds leads to a harvest that is too abundant and unable to ripen sufficiently. Conversely, pruning that is too severe leaves vines that are too vigorous, encouraging excessive growth to the detriment of the maturity of the grapes.
There is, not only for each plot, but for each grape variety, an optimal balance that only we understand with experience.
Spring pruning extends by a green pruning and bud-thinning. This means avoiding a build-up of vegetation that is harmful to the exposure of future grape clusters to the sun and as well to concentrating the nutrients produced by the leaves towards the branches that support the grapes, which encourages ripening. Lastly, bud-thinning enables us to select future branches for thinning in advance.
Spraying
Mildew, black-rot, excoriation, almost all fungal diseases. They are controlled by sulphur and spraying copper sulphate, the famous 1% “Bordeaux mixture”.
We spray four-or five-times during spring and summer,depends on weather.
Harvest
At the end of the year’s work comes, at last, harvest time. Everything is finished or nearly finished: the ripening is completing "October develops the must”, the great balances are happening, or not, in the grapes. However, a bit of suspense remains, because it’s in these last days that a good vintage still has a chance of becoming great. First, we have to choose the date, examine the grapes and analyse them, squeeze them, feel under our fingers and our tongue the softness of the pulp and the firmness of the tannins; ignore the big clouds rolling around in the sky in order to gain several more days and allow our grapes to finally reach perfect ripeness.
