Most vine diseases are because of the soil or a faulty soil treatment. To be able to harvest healthy material for our wines, the soil is our first priority.

It is every vintner’s wish that his or her wines are recognisable. This is only possible if the roots of the vines can push themselves to the depths of the earth where millions of years ago rocks were formed with their minerals.

This means that vines should be treated well, but not spoilt, so its roots will reach deep in the layers of earth. Only in that way the vintner is capable of making unique wines which is often described by the term “terroir”.

Did you know that living vine roots have been found on 100 meters and more depth?

How does “terroir” work?
The root of a vine separates up to 30% of its assimilations, up to a total of 50 grams per squared meter.
These separations contain mucilage substances that are capable of breaking down very hard rocks. Thus, the vine root has the opportunity to penetrate these rocks. The root exudates (separations) also contain an organic acid that is capable to synthesise minerals. Through this synthesising function the root has the ability to transport minerals back to the plant and the grapes.

Knowing a vine has got this ability we do not use any herbicides or insecticides.

We consequently treat our soil to biological principles.

We do not use synthetic fertiliser and if fertilising is needed it is done in an ecological accepted way. Between the plants, weeds are removed mechanically but under the plants we manually remove weeds by using a hoe.

Between the rows the top layer of the soil has been naturalised with cow fertiliser and sowed with a mixture of herbs. This ‘green fertilisation’ makes sure that the soil remains ‘light and airy’. This encourages that nitrogen is absorbed from the air.

By using these methods we hope to have laid the foundations for the top wines of the future.

Via our wine subscription system you can become part of our passion.