Domain practices in the vineyards: These natural methods make it possible to enhance the typicity of the wine. of micro terroirs.

-No chemical input to the soil. Work of the ground underfoot in spring and summer; thus avoiding competition from the grass under the vines.

-Between the rows, different plants adapted to the terroir are sown once a year. Thus mustard, oats, rapeseed, rye facilitate the capture of doses of copper or sulfated sulfur from the soil, or help the development of nitrogenous elements, essential for growth. fermentation of grapes. The roots of these plants bring life to the soil in depth and break the monoculture of the vine.

-Supply into the vines of a compost made on 8 to 12 months and composed of fermentation marc, tree bark (B.R.F.), cattle and horse manure, watered with wine effluent from exploitation, biodynamic preparations, as well as lactic bacteria manufactured on the farm

-Use of biodynamic preparation silica 501 for light (cosmos) and horn dung 500 for the terroir effect.

-Important manual work of budding, (greedy and heartfelt). Little trimming in height (attachment of the strands) to increase the leaf surface area.

-Use of plants in foliar treatment (nettle tea, nasturtium, yarrow, etc.)

-Maximum use of vine plants mass selection (non-cloned, selection of the best vines from generation to generation)

-Vine pruning is carried out according to the lunar calendar (descending moon) as well as the main biodynamic treatments. Manual harvest on 100% of the estate.

The Domaine’s practices in the cellar:

-Manual sorting of grapes on belts. The harvested berries are poured into the fermentation tanks. using a conveyor belt (and not a pump), which avoids too violent crushing of the grapes.

-In the vats (cement and wood), fermentations take place slowly and naturally without adding yeast. Temperatures are controlled.

-Fermentations are carried out using native yeasts without sulfur or any input during this period. At bottling, minimal doses of sulfur are added depending on the vintage.

-The main cellar works such as racking and bottling are carried out according to the moon phases.

-The breedings are adapted to typicality terroirs: aging in concrete vats, wood (large volume wooden vat or barrel) and amphorae.