The grapes grown by Garlider were first vinified in our own cellars in 2003. Previous to that, they were delivered to the cooperative for processing. Some people wonder why we decided to go from pure vineyard to wine production. The vineyards of the company have been managed organically since 1999. We avoid the use of chemical pesticides and of mineral fertilisers to increase growth, which has an extremely positive effect on the quality of the grape and on its nutritional value.
And since 2003, we have been applying this philosophy to the production of our wines; we decided to “come full circle” and to see the grape through to wine ourselves, every step of the way. The first thing a high-quality wine needs is a carefully-chosen grape varietal. The following varietals are grown on our 4 hectare vineyards:
The vineyard lies between 540 m and 800 m above sea level. The slopes, some with a gradient of 55%, are south - south -east facing with a quartz phyllite subsoil.
Less is more! And that’s why our grapes are soft-pressed and fermented in large wooden barrels and stainless steel tanks. We place great importance on unadulterated, unembellished wine. The character of the soil and, above all, the vintage, are firmly in the foreground. The white wines mature in barrels for ten months with further months of maturation in the bottle prior to being sold.