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Our modern world of vinification took its start in revolutionary discoveries such as the influence of various temperatures on fermentation. (Being aware that fermentation itself wasn’t discovered before 1860 by Louis Pasteur.) The first major breakthrough was the regulation of fermentation by cooling.

The winemaker’s art is easy to describe: it’s aims are selecting the best grapes, pressing them, having them fermented, treating it with outmost hygiene and dedication and making it drinkable by removing yeast and foreign bodies. For some varieties, longer ageing is necessary. For others it is better, if they are drunk within their first years.

Knowledge concerning the different steps of fermentation is rapidly growing, providing the winemaker with powerful tools to master the entire process even in small wineries.

The more we learn, the more we become aware of our ignorance, especially when it deals with difficult, complex wines. Struggling daily with the many variables that terroir, vintage, human practices and so forth impose an a wine, we finally find ourselves faced with a fundamental question: is total control what we really aim for? Would the consumer be fascinated by a cloned product? If making wine would be such a reproducible event, where would excitement for a new vintage, curiosity for a new land conquered to viticulture, pleasure for being surprised end up?