1. Reduce production by 5 to 10 times to obtain an organic growth environment

The use of fertilizers and pesticides increases yields but destroys natural terroir

In the 1950s and 1960s, many European wineries began to use chemical fertilizers and pesticides, and the economic benefits were really exciting, and the yield increased from 10-20 liters per hectare to more than 100 liters. However, the most direct effect of excessive application of nitrogen, phosphorus and potassium fertilizer is to promote the fruit to become larger, full of water, and the fruit taste is weak. The resulting wine naturally lacks firmness. Worst of all, excessive pesticide residues are also a direct threat to human health.

Second, the deeper the roots of the vine, the more complex the aroma, which is an important lever to distinguish between good and bad wines.

Seek the elder of the wood, must strengthen its root

Claude Burgeneux, a master soil analyst, has personally collected more than 6,000 samples from vineyards around the world and found that the average depth of vines' roots has dropped dramatically, from about 3.5 meters 40 years ago to about 50 centimeters today. In fact, the deeper the roots of the vine, the healthier the vine growth, which is the only way to fully express the local terroir. Only the trace elements extracted from the rocks deep in the soil can be integrated into the enzymes of the plant itself and synthesize the flavor elements in the wine, which is an important lever to distinguish the quality of the wine.

Terroir is the most important factor affecting the quality of wine. When the soil is destroyed, you can't grow good grapes, you can't make high-quality wine. Many top wine estates have realized this and have begun to create the best terroir for grape growing regardless of the cost.