In winemaking there are many things done routinely in the best vineyards such as sulphuring against powdery mildew (which would otherwise import a weedy flavor to the wine) and in the winery maintaining sanitary conditions to inhibit the spoilage Brettanomyces yeast culture. (Note later discussion on this issue.)

Aside from those routine practices, I have come up with a short list of state of the art winemaking techniques—special techniques that I think make the difference in our wines. These are all listed on the following page.

For the centuries-old winemaking tradition it is interesting to note that several of these techniques were not known, certainly not understood, as recently as 20 years ago in the 1970s.

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