Bourgogne “Les Geniévrières” 2019

The high planting density increases competition among the vines and means that the juice in each grape is more concentrated. The key is to have few grapes per vine naturally, to increase the concentration of flavors and the balance of the wine. The pruning methods employed (Guyot Simple for the whites; Cordon de Royat for the reds) also help reach this goal.

Each terroir is vinified separately, using the methods best adapted to the grape variety, the soil, the vintage and the age of the vines. Grapes are handpicked, and then sorted in the vines before going to the winery, allowing for selection of only the healthiest grapes with the right maturity. By controlling the yields, between 30 and 55 hectoliters a hectare, there is a strong emphasis for quality rather than quantity. The red wines may or may not be de-stemmed, depending on the vintage, before being put into vats for alcoholic fermentation. There is no addition yeasts, sulphites nor chaptalization techniques. The fermenting grapes are punched down twice a day until fermentation is finished, which usually takes around three weeks. The wine is then transferred to oak barrels, where the malolactic fermentation takes place. Most of the wines are matured for eleven months in barrels.

The chef Ulli Sorarui and the sommelier Karl Mair at the restaurant Pretzhof in Vipiteno, Italy, raise their own pigs. The meat proposed is speck from different parts of the pig. After being smoked, the speck is aged for 15 to 20 months in the cellar.