You're described as a natural winemaker, how do you feel about that term, what does it mean to you?
“I don't know, for us we've only had one way of winemaking and it has always been the same. We've never changed. Grandfather started more than 50 years ago doing all spontaneous fermentation, never filtering, never adding massive quantities of sulfites.
And never using any chemicals in the vineyard but for him that was just his sincere way of approaching a vineyard and a wine with respect. And now it gets called natural but I like to call it just an artisanal approach to winemaking and a respectful approach to winemaking.”