At Broc Cellars, all the wines are made using spontaneous fermentation. It is a process that only uses native yeasts and bacteria that exist on the grapes to make the wines. No additional nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents are used. Sulphur is a naturally occuring element in all wine and the amount found varies. Depending on the wine and style, almost no or little sulphur dioxide is added. The grapes are grown without using synthetic pesticides, herbicide, fungicide or fertilizers.
“Our goal in making wine is to bring out the natural expression of the grape. We decide on a wine by wine basis how we want to do that. We have more freedom now to make the choice not to add Sulphur. There is a bigger market for us to go in the direction we want to go. To counter that we are doing more to insure our vineyards are using the farming practices we support. We’re also committed to detailing exactly what decisions we make during the course of our winemaking process.”
– Chris Brockway
