"If you want lots of grapes for winemaking, then you have to make your vines suffer a bit. With challenge to the vine comes greatness of the fruit. The organic production makes more than pure wine. The competition from the vegetation makes the roots grow deep and strong so the fruit is more consistent in quality in good year and bad. The soil is not naked, so the hot sun cannot dry it out deeply. Then the grape is great and consistent in quality, and pure. At last, only the best grapes are destined for the cellar where they must be slowly and gently fermented and subtly barreled. When fermented in stone and only subtly oaked, the character (terrior) imparted by the soil to the grape is preserved.
Finally, then, one must be diligent in research to strive for continuous improvement of technique in both the vineyard and the cellars. Wine made in this way, when served with great food of similar virtue, makes a festive and perfect table for all the years of life.”