originally posted by Oswaldo Costa:
A hypothetical stab at an answer: the soil should be as alive as it can be, the ungrafted vine as treatment-free as it can be, the pruning guided by nature-dependent (e.g., lunar) criteria, the picking done when sugar stops accumulating as a result of photosynthesis and starts accumulating as a result of evaporation (if the tannins are still green at that point, that’s just tough), the ambient yeast fermentation should last only as long as it takes to fully ferment the sugar, the ageing should be in neutral containers using nature-dependent criteria (no idea what this would mean here), the bottling should be without fining, filtering or SO2. You would have to keep your fingers amazingly crossed, hoping that it would taste good, and last a few years. If it's stable, perhaps it will speak of its place and grape more clearly than wines made any other way. Assuming that's the grail. If it tastes shitty, you can at least be proud of your principles, and your banter would make you a hit at contemporary art openings.
