Authenticity, Sustainability and Competitiveness are what set us apart. To ensure these values permeate everything we do, we have a manifesto that outlines in detail how these values translate into business practices.
1 . —
Wine is among the best things in life and much more than a beverage; it is bottled culture, geography and poetry. The magic of wine lies in its capacity of giving us sensorial and gastronomic pleasure, while also stimulating us on an aesthetic and emotional level.
2 . —
We aim to make wines thoughtfully, wines people can engage with on a deeper level. Wines that have personality and a sense of place, while at the same time being fresh, clean, contemporary and relevant to the consumer.
3 . —
To be authentic, wine needs to be free of faults. Oxidation, phenols from brettanomyces or excessive levels of volatile acidity may be typical for some styles, but are a consequence of process, not terroir. The lack of faults alone do not make a wine interesting, but faults are no substitute for lack of interest.
4 . —
Quality and personality of a wine are defined in the vineyard. However, this quality and personality are realized (or not) in the cellar. Wine is a natural product, but also an art and a craft. Control of viticulture is vital, but so is integration with winemaking. Therefore, we are as much viticulturalists as we are winemakers.
5 . —
The opposition between “technical” and “natural” winemaking is flawed and simplistic. Our approach can be described as “sympathetic winemaking” (designed in a sensitive way). We embrace both nature and science in a reasoned way, making wine with as little intervention as possible, but as much as necessary. Science and technology are not good or bad per se, but they can help making more authentic and terroir-driven wines.
6 . —
We make our wines for drinking, not for winning high ratings in tastings and competitions. Harmony and drinkability are more important than concentration. Length and a multi-layered complexity are more important than power and intensity. Elegance, minerality and a finely grained texture are other hallmarks of wines we like to drink and make.
7 . —
Grape varieties need to be well adapted to the local growing conditions, this is more important that the simplistic debate about “autochthonous” vs “international” varieties.
8 . —
We avoid overripe grapes and excessive extraction, because they obscure the expression of terroir and do not enhance drinkability. We avoid an excessive use of oak, but also recognize the role high quality oak vessels can play in making authentic, terroir-driven wines.
9 . —
We wish to contribute to a more honest and less arcane world of wine. We are transparent about how we make our wines and why. We aim to shed the mystery, but keep the magic of wine.
10 . —
Our understanding of wine is rooted in Mediterranean culture and cuisine, we enjoy wine in moderation, as part of a healthy life style and for the enhancement of food and social interaction. Our aim is to contribute to spreading a positive wine culture and sharing its benefits.
11 . —
We strive to keep learning every day, taste widely, keep humble and open-minded for new evolutions and wine styles. We aim to be the best tasters we can, but we do not take a limited, structural vision of wine. We believe that great wine eludes formulation.
12 . —
We believe the wine business is often too self-obsessed, polarized and dogmatic. We will never forget that we exist for the enjoyment and happiness of wine lovers. While we wish to share our passion for wine, it is not our role to “educate” the consumer or to impose any ideology, taste or worldview on them.