Making wine in the vineyard
Since we do not use synthetic pesticides, our vineyard offers nature every chance to develop, which translates into a rich soil culture for our vines. In and among the vines grow numerous plants and trees. Rare songbirds build their nests in the vineyards and feed on a wealth of range of insects. There is even a badger den. Thanks to a respect for nature, our vineyard has a level of biodiversity usually seen in forests.
The 'terroir' (the soil type) of our vineyard consists of a centimeters thin layer of loess on top of limestone, intertwined with flint. De vines root directly in these layers, extracting their nutrients as they go. This terroir limits lush growth, but enables us to produce the complex wines which characterise our domain.
Thanks to the natural growth of our grapevines, we get an optimal flavor extraction, from the subsoil into the wine. We harvest both the grapes and the yeasts that live on them and together they determine the taste of the wine
Natural wine in the making
Our wines are born in a marlstone cellar. We harvest not just the grapes, but also the yeast that exists on those grapes. Several weeks before the harvest, we collect several branches to create a yeast-starter or 'Pied de Cuve', which ensures optimum fermentation. The juice is given every chance to develop fully in oak barrels. Fining takes place through natural sedimentation and racking. Our respect for nature extends to the wine cellar as well.
Years of experience have taught us that 100% natural and ecological wine production are essential for retaining the valuable nutrients in wine. At Aldenborgh, the Slow Movement is not a fashion statement: for many years now, we have been providing a place of serenity for our wines to slowly and safely develop their flavour.