Although Serrette isn’t certified, they use only organic fertilizer. The vines are trained into two-vine canopies to protect against wind and hail. The Patou vineyard is very steep and Gilbert, who is in his 60’s, still insists on tending the vines using a special cart he invented which pulls him slowly up the rows while he works.
Half of the fruit has been de-stemmed; grapes are pressed with an old-fashioned basket press and aged two years in two to seven-year-old barrels. The estate’s total annual production is around 600 cases and Madame Serrette still labels each bottle by hand. Gilbert increased his prices only minimally over the years, and as the winery is tiny, his son Nicolas holds a full-time job in addition to managing the winery. Bucking current trends, he did not attend wine school or receive any type of formal training. Instead, as the Serrette family has done for generations, he learned winemaking from his father, Gilbert.
This is simply great wine being made in a traditional manner. If things never change here, we definitely won’t mind.