Growing grapes in Bali has started at the beginning of the 20th Century but it is only a few decades ago, after multiple trials and errors, survival to parasites and other vine diseases, that the grapes were grown with satisfaction on a commercial scale and found in markets all over the archipelago. The final choice was a black table grape variety of French origin called 'Alphonse Lavallée'.
The vines in North Bali's vineyards are trained into an overhead trellis called Pergola, where the posts consist of small trees, which are regularly pruned. Besides keeping the workers cool, the pergola system reduces the risk of diseases and sunburn on the grapes, all contributing to a better fruit quality.
The daily task of seeing the grapes protected from the elements is a full time operation and workers often live in houses built amongst the pergolas to take constant care in case of rain.
The crops have a surprisingly high quality and the grapes brought to the winery are certainly ranked as the best of the best.