A glass of wine is only as good as the soil from which it came. I could cry about all of the blood, sweat and tears that go into growing our wines, but I enjoy myself too much for that. You’ve got to get a little dirty in winegrowing. In this photo, I am sampling the soil to determine what and how to plant. Here’s the method behind my madness:
Our analysis of this soil concluded that it is predominantly sandy, porous (good drainage), and low in nitrogen and calcium.
We dug this hole I’m standing in 1 meter by 1 meter, because 99% of grapevine roots grow within the top 1 meter of the ground. Eventually, this entire 6.8 acres will be ripped to a 1 meter depth. The soil is good, but not perfect yet. We’ll amend the soil with compost, some of which will come from The Restaurant. The compost adds nitrogen over time for the vines as they grow. Gypsum will also be added; it’s a mineral that will give the vines calcium, because, you know, we’re not the only ones who need “strong bones.”
What this means to us is we have blending material. What does this all mean to you? You’re looking at some fine Sangiovese for our Sangiovese and Super T wines in the future, ladies and gentlemen.