Staff Notes:
"We shouldn’t think that blending different terroirs is an oenological party. At the estate, when certain cuvées prove to be more interesting blended, we think it is appropriate to do so. Some terroirs are sometimes a little too rich and others a little too refined. This is also working with nature. During my oenology studies, a doctor of oenology maintained that you need a maximum of homogeneity to make a great wine. I told him no. To make a wine close to nature, you need ripe grapes, some less ripe and some too ripe. I got a bad mark in the next test, but today I make terroir wines, while he makes homogeneous and standard wines for the supermarkets." Producer Notes