Another excellent question: “Why are your wines not clarified using animal proteins?”
My answer to that one: “Organic wine is partly about growing grapes so that they express the true character of the variety, soil and microclimate in which they are grown, because no artificial fertilisers are used, only raw minerals, organic matter and biostimulants. Philosophically, adding proteins to fine wine is seen as a last resort for the enhancement of wines which have been poorly ripened and therefore contain green/stalky/vegetable tannins. Fortuntately we have not had such wines for the last 5 years and were able to overcome most of that problem through blending, which means our wines have 100% natural tannins, which just need more time to soften in the bottle.”
