The people behind the wine.

“I make the wine the vintage wants to be. Minimal new oak, native yeast, no acidification. My job is not to get in the way.”

“Pinot rewards patience. I pick on flavor, not numbers. Every block gets the ferment it asks for — whole cluster when the stems are ripe, destemmed when they aren't.”

“Sangiovese is a translator. If the vineyard is good, the wine tells the truth. Botti grandi, long aging, no shortcuts. I'd rather release late than release thin.”

“I want freshness in Châteauneuf. Earlier picks, more whole cluster, less new wood. The old style was jam. My style is air and dust and the south wind.”

“Dry farming teaches the vines to find water. Small berries, thicker skins, more structure. I don't chase big scores — I chase balance, and a wine that gets better in the bottle.”

“Traditional Barolo. Long macerations, long aging in botti grandi, no barrique. My grandfather made wine this way. The market can move — the wine does not.”

“Old vines, whole clusters, concrete. I don't want modern Priorat — the big extract, the new oak. I want what the terraces gave my grandparents' neighbors: fresh, mineral, serious wine.”

“Spontaneous fermentation, long lees contact, Fuder casks for the GG wines. I don't add acid and I don't de-acidify. The slate gives me what I need.”