Our Vineyard

In 2009 I convinced my human companions to plant a vineyard. So, Paolo studied for two years vine growing and wine making at the professional institute Syntra in Genk, Belgium.

I do not drink wine but my human companions like to enjoy a glass of wine. What is better than sipping a glass of our own wine?

Oh, the sheer joy of helping Paolo in the vineyard; walking between the rows of vines; inspecting the plants; warning Paolo at the first signs of possible powdery; running after Paolo on the lawn mow tractor to ensure the grass in mown at the right height, take out the weeds in-between the vines; helping with the harvest; rolling in the autumn falling leaves; helping with the winter pruning (and stealing the cuts to hide them in the wood!).

Varieties

We grow three varieties.

Solaris: an early ripening white German clone grafted on 125AA, very suitable for our climate, the berries have a very high sugar content. The vine reaches 14% alcohol by volume.

Very aromatic and fresh in taste, deep yellow colour. Apricot, pear, a hint of pineapple.

Reberger: a red German clone grafted on 125AA, very suitable for our climate, the berries have a high sugar content. The vine reaches 13% alcohol by volume.

Aromatic, fruity and fresh in taste, deep red colour. Dark chocolate, blueberry, a hint of raisins.

Dornfelder: a red German grape grafted on SO4, very suitable for our climate, the berries have a high sugar content. The vine reaches 13% alcohol by volume.

Aromatic, fruity and fresh in taste, red colour. Raspberry, cherries, a hint of raisins.

Growing Technique and Pruning

We planted the vines in rows of 30, each row at 2 metres distance. Vines are distanced by 1.20 cm. We use the double guyot system for all vines.

As soon as the berries begin to colour, we prune the vine tops to about 20cm. above the top trailing line to stop further growth and concentrate the vines’ energy to ripening of the berries.

We use foil management to increase ventilation and to expose the north side to more sunlight.

Harvest

Solaris: between 7 and 15 September, depending on the growing season.

Reberger: towards the end of September.

Dornfelder: towards the end of September.

Vinification

We strongly believe that wine is made in the vineyard and must not be manipulated by chemical aid. We neither correct the acidity level nor chaptalise (add sugar to increase the alcohol content) the wines.

If the climate was not ideal in the growing season, then tough luck: “it’s the nature stupid!”. We then produce fresh sparkling wines by classic method.

Solaris: after de-stemming the grapes and crushing the berries, we add the yeast and leave for 1 day pulp maceration, with a minimum of sulphite added.

Reberger: after de-stemming the grapes and crushing the berries, we add the yeast and leave for 10 days pulp maceration, with a minimum of sulphite added.

Dornfelder: after de-stemming the grapes and crushing the berries, we add the yeast and leave for 7 days pulp maceration, with a minimum of sulphite added.

Fermentation and bottling

The juice is then separated from the pulp and poured into stainless steel tanks and left to ferment and ripe for about a year in a temperature controlled room.

The Reberger and the Dornfelder undergo the malolactic fermentation to convert hard fresh acids into rich and creamy taste.

All wines are ready to drink upon bottling.

Our Wines

In years with optimal growing season, we produce one white Solaris, one red Reberger and one red Dornfelder.

In years with less optimal growing season, we produce two sparkling wines, a fresh white Solaris and a fresh red Reberger. We employ the classic method with two years ripening, “brut zero, or brut nature”, that is with no concentrated pulp juice added to increase the alcohol content and to sweeten the wines.

All our wines are for our own enjoyment and for sharing with our friends. They are not for sale.

To our knowledge, we are the only producer of red classic method sparkling wine in Europe!

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