Minimal intervention, maximum truth
Hand harvest, native yeasts and ageing on the lees. The recipe is to have no recipe.
The way of working in the cellar is as careful as in the vineyard. Hand harvest, fermentation with native yeasts and no added enzymes, and a long ageing in French oak barrels on their own lees.
None of this is a whim. Every gesture seeks the same thing, to preserve the soul, structure and aromatic complexity of each vineyard. The aim is for the wine to be a faithful reflection of its origin and not of a technique imposed from above.
To vinify with integrity and character, Brennan says, and to protect the soul of every plot. It sounds simple and it is very hard, because it asks you to be present at every step and to resist the temptation to fix what does not need fixing.