"I was 23 when I first started making wine. I didn't have any preconceived ideas. I just wanted to make good wine, with a natural aspect, that's all. I don't think that's changed."

"There really isn't any great secret to it - the less you do, the better the wine!" Eloi Dürrbach admitted.

First of all, the grapes must have lots of taste and the soil should be nourished organically. We do not nourish the plant but the soil. We don't use any pesticides, or insecticides. Nothing but sheep manure. Then we plough the land. This helps to encourage the development of deep roots, which means that the vine can absorb all the natural characteristics of the soil, of the "terroir", which is the most interesting aspect of how the plant is nourished. We use close pruning methods, thereby reducing the yield and prolonging the life of the vine from 20 to 50 years.
Then we harvest the grapes when they are at full ripeness and very healthy.

The same goes for making the wine in the cellar. It is best to do as little as possible. We don't use exogenous yeasts and neither do we correct acidity. It is a completely natural process. We either punch down by foot or pump-over to aerate the wine... [read more]