As the terroir is a living matter, Clos Apalta has opened up to organics in the gentlest possible way. From then on, helping to preserve the natural and pure feel of the different terroirs became an absolute priority. The vineyard receives the best care possible.
A genuine approach to organics
Taking the natural environment into account, the estate gradually converted to organics by isolating a few plots. It was a decision based on careful thought rather than technology. Certified as organic since 2009, Clos Apalta now organically farms its 60 hectares, with particular attention to the soil which promotes deep rooting of the vines.
Utmost respect for raw materials
As part of a holistic vision for the living landscape, cultural practices help the vine to grow (tillage, plowing, smoking, compost) and to strengthen its defenses. Whilst the method is in itself not revolutionary, the implementation of the appropriate organization is surprisingly uncommon in the southern hemisphere.
Compost, essential to the health of our vines and to maintain the life of the soil, is made from the vegetable residues of our vineyards.
We are committed to protect 1,000 acres of native Chilean vegetation in the hills of our vineyard and increasing biodiversity in buffer zones. Vegetation in streams and cover crops attract beneficial insects.
Committing an entire area to biological methods has meant that teams have had to be involved in the whole process and that the organization of work needed to be rethought. We showed the workers how to be attentive to their vines and taught them the link between respect for the plant and the quality of the grapes produced.
A perennial vineyard
Is there a better example of a harmonious approach to the future than our system of taking care of the vine? Our cultural practices are in keeping with the natural balance and biodiversity of the environment.
As in "cuisine", the fundamental element is the raw material. We extract from the grapes what they want to give us. If it does not taste good in the vineyards, there will be no miracle in the cellar.
Jacques Begarie, Technical director of Clos Apalta