Our estate has been certified AB since 2001, certified DEMETER since the 2009 vintage and produces ten cuvées, including two without added sulphite (Le Gamay's since 2013 and Les Rougeots du Clos since 2020). On the vines side, we work two rows out of three, sow green manure every autumn since 2001. We participate in two bio-dynamic groups for the development of joint preparations and are responsible, on a local CUMA, for the dynamization equipment and spray (ECODYN brand). 100% manual harvest. On the cellar side, we develop a starter for the reds, the whites and the rosés start spontaneously. No sulphiting during vatting or pressing. We filter before bottling (on land only) and sulphite our cuvées (for the eight containing sulphites) at the end of malo and before bottling. The draws are made very early in the season (between November and February). The total SO2 of sulphited wines varies from 35 to 60 mg depending on the cuvée.

Information

Domain Name:
Vins de la Madone
Winemaker's Name:
Gilles Bonnefoy
Country:
France
Region:
Auvergne
Appellations:
A.O.P. Côtes du Forez, A.O.C. Côtes du Forez, Urfé IGP, Vin Mousseux de Qualité, I.G.P. Urfé
Farming:
Organic / Biodynamic (Ecocert, Demeter)
Grape varieties:
Gamay, Sauvignon Gris et Blanc, Gamay de Bouze, Gamay de Chaudenay, Gamaret, Roussanne, Gamay Sur Volcan, Gamay Noir/Gamay De Bouze

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<p>Notre domaine est certifi&eacute; AB depuis 2001, certifi&eacute; DEMETER depuis le mill&eacute;sime 2009 et produit dix cuv&eacute;es, dont deux sans sulfite ajout&eacute; ( Le Gamay&rsquo;s depuis 2013 et les Rougeots du Clos depuis 2020 ). C&ocirc;t&eacute; vignes, nous travaillons deux rangs sur trois, semons des engrais verts tous les automnes depuis 2001. Nous participons &agrave; deux groupes bio-dynamie pour l&rsquo;&eacute;laboration des pr&eacute;parats en commun et sommes responsables, sur une CUMA locale, du mat&eacute;riel de dynamisation et de pulv&eacute;risation ( marque ECODYN ). Vendanges 100 % manuelles. C&ocirc;t&eacute; cave, nous &eacute;laborons un pied de cuve pour les rouges, les blancs et les ros&eacute;s d&eacute;marrent spontan&eacute;ment. Pas de sulfitage &agrave; l&rsquo;encuvage ou au pressurage. Nous filtrons avant mise en bouteille ( sur terres uniquement ) et sulfitons nos cuv&eacute;es ( pour les huit contenant des sulfites ) en fin de malo et avant mise. Les tirages se font tr&egrave;s t&ocirc;t dans la saison ( entre novembre et f&eacute;vrier ). Les SO2 totaux des vins sulfit&eacute;s varient de 35 &agrave; 60 mg selon les cuv&eacute;es.</p>

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