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What was your experience with the first vintage of 2006 ?
 There were many interesting experiences. While we had taken pains to cultivate the farmers and told them exactly what we wanted, it did not turn out exactly what we planned.
For instance, one of the growers (name withheld on request) told us that he was ready with the grape because it had achieved the required Brix level. I believe that the grape seeds should turn brown and crispy before the grapes are harvested to avoid the vegetal flavours. I told him we should keep them on the vine for a couple of days more. Lo and behold! We went for the harvest and realised he had sold it to another winery for 2 rupees higher! I think it was highly unprofessional on their part.
What do you think of the viticulture in India
I found the soil in Nashik interesting with some areas having very good soil. But the vineyards are not managed properly and there is little discipline. Maximum yield should be 3 ton/acre for Sauvignon Blanc, 3.5 ton/ acre and perhaps 4 Ton/ acre for Shiraz. Chardonnay does not produce much in this climate, anyway. It is very difficult to convince the farmers to keep to these yields.
We have been educating them constantly. We even offered to pay them by the acreage so they are not tempted to increase their yields, but it does not always work and that has been a big challenge for us.
What do you think of the temperatures in Nashik
The day-night difference of is very good. And for Sauvignon Blanc it is cool enough at night so we don't burn the aromas.
What about the vineyard management?
Most people use the V shaped trellis. But Guyot should be used as canopy management, for Sauvignon Blanc, I feel. Pergola can also be used. The V shape works for Chenin though. Spur Cordon is used all over the world since Cabs need more sun.
Moreover, they are not using the root stock to reduce vigour. They should be pruned short. There should not be more than 10-11 clusters per vine. I have seen even 36 clusters on some vines. On some vines, the grapes shrink with green seeds.
The roots are too small. You need big engines to drive the growth of vines. These vines will not last more than 15-20 years though they should last for 30 years.
No vineyards, no vine. Yet you produced very good wine. How
Well, first off we worked very hard and closely with the growers, doing regular inspections and trying to keep the quality under check as much s possible. I don't like to use the grapes unless the seeds have turned crisp and brown. The vegetal flavours are thus avoided. We also selected the best bulk wine and kept it in our tanks, to be blended with the wine I had fermented in my own winery. I also used special synthetic corks that maintain the freshness for a longer period.
Are you happy with the quality turn out of your wines
It was our maiden attempt and a lot has been learnt. I am also getting a feedback from wine connoisseurs like you. We have tried to make wine which appeals to the novice and an expert can also enjoy a few glasses. We are looking for a young wine with clean and fresh fruit flavours. The reds, especially Shiraz and Cabs should get better with age for the next 2-3 years.
The Zin had been crafted to be fruity and zingy, with enough spices on the nose and the palate to go with the Indian palate and food. The Sauvignon Blanc has been made from ripe grapes to block the vegetable flavours getting in. Rather than just one flavour with great amplitude, I have tried to get a wider spectrum of flavours that should want to drink more.
Your Sauvignon Blanc is superb. But the Chenin though dry has a strong bitter after taste
 I am glad you like the Sauvignon which is based on the earlier reasoning. I have intentionally made the Chenin dry, though not too dry. The Chenin available in India so far is too sweet. I would like to believe that the flavour on the palate and after taste is that of bitter almonds. We shall see how we can smoothen the taste more.
One last question - what do you think should be the right drinking age?
We Italians feel wine is a part of the food. I remember in the farming community I grew up in, it was very natural for me to have a cup of wine when I took lunch for my father at the farm, which included wine anyway.
Here, let me narrate an interesting experience. When I was in the US, I took my visiting sister and her 11 year old daughter to visit Opus One in Napa. They were selling the Opus at $ 20 by the glass. I wanted us to taste the best so I ordered one from my niece. Our concern was it was a bit too expensive to give it to the kid but the wine waitress was horrified. 'What are you doing? Don't you know it is illegal to serve wine for people under 18? This is when both her mother and uncle had ordered for her.'
Need I say more about the difference of wine culture in Italy and some of the countries outside?
As a matter of policy, delWine does not check out facts or figures mentioned by any interviewee and should be taken as his personal assessments only- editor
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