We are located by the sea in the Lorient region, on a very small area of 1.2 Ha.

The first plantings date from 2019, in living soil or without tillage.

We chose to diversify and plant; Burgundy melon, gray and black Grolleau, pineau d'aunis, albariño. At the same time, we wanted to vinify from the start, by going to harvest the grapes of other winegrower friends, to experiment and gradually choose our grape varieties.

We are non-mechanized in the vineyard...mulch, pickaxe, green manure, as well as in the cellar...no pump, manual vertical press, racking by gravity. Fermentations are carried out with native yeast, we do not filter, and on the vintages, we aim for zero sulfur during vinification.

We discover and experience vines and wine in a new territory, with a strong desire to accompany her, certainly, full of doubts but with the certainty that she will be able to be generous. We use biodynamics in the vineyard with the aim of reducing the traditional treatments used in organic farming and strengthening the plant's defenses.

Biodiversity, buzzard perches, agroforestry, herbal teas... are our allies and support our approach. We carried out our first harvests in September 2023, manual harvests of course. This will be the first vintage with our grapes.

Photo credit : Eric Legret.

Information

Domain Name:
Domani Tizh
Winemaker's Name:
Nolwenn Runigo et Roland Conq
Country:
France
Region:
Bretagne
Appellations:
Vin de France, Bretagne, Eau de Vie de Vin
Farming:
Organic (Ecocert)
Négoce wine:
yes
Grape varieties:
Grolleau Gris, Melon de Bourgogne, Grolleau Noir, Pineau d'Aunis, Gamay, Cabernet Franc, Melon De Bourgogne, Syrah

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<h2 class="pt-1">Nous sommes install&eacute;s en bord de mer dans la r&eacute;gion de Lorient, sur une toute petite surface de 1.2 Ha.</h2>
Les premi&egrave;res plantations datent de 2019, en sol vivant ou non travail du sol.
Nous avons choisi de diversifier et complanter ; Melon de Bourgogne, grolleau gris et noir, pineau d&rsquo;aunis, albari&ntilde;o. En parall&egrave;le, nous avons voulu vinifier d&egrave;s le d&eacute;part, en allant vendanger le raisins d&rsquo;autres amis vignerons, pour exp&eacute;rimenter et faire petit &agrave; petit le choix de nos c&eacute;pages.
Nous sommes non m&eacute;canis&eacute;s &agrave; la vigne&hellip; paillage, pioche, engrais vert, ainsi qu&rsquo;au chai&hellip;pas de pompe, pressoir vertical manuel, soutirage par gravit&eacute;. Les fermentations se font en levure indig&egrave;ne, nous ne filtrons pas, et sur les cuv&eacute;es, objectif z&eacute;ro soufre &agrave; la vinification.
Nous d&eacute;couvrons et exp&eacute;rimentons la vigne et le vin sur un nouveau territoire, avec un fort d&eacute;sir de l&rsquo;accompagner, certes, plein de doutes mais avec la certitude qu&rsquo;elle saura se montrer g&eacute;n&eacute;reuse. Nous utilisons la biodynamie &agrave; la vigne avec pour envie de diminuer les traitements classiques utilis&eacute;s en AB et de renforcer les d&eacute;fenses de la plante.
La biodiversit&eacute;, les perchoirs &agrave; buses, l&rsquo;agroforesterie, les tisanes&hellip; sont nos alli&eacute;s et soutiennent notre d&eacute;marche. Nous avons effectu&eacute; nos premi&egrave;res vendanges en septembre 2023, vendanges manuelles bien &eacute;videmment. Ce sera la premi&egrave;re cuv&eacute;e avec nos raisins.
Cr&eacute;dit Photos : Eric Legret.

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