Le vignoble du Pagure

The Pagure Vineyard has existed since the 2022 vintage, and extends over 3.10ha. 2.30ha of Chardonnay and 40a of Pinot Auxerrois 30a of Pinot Noir and 10a of Gamay.

The vine was planted in 1990, by an association, in nostalgia for the pre-phylloxera vineyards of the valley.
We are therefore, in DOUBS (25), in the Loue valley, the vineyard is located between 350/450m altitude.
30 minutes east of Besançon and 45 minutes north of Arbois.
The vines are trained in high pruning, in a lyre, in a planting density of 3,300 vines/ha.
All on hillsides with a 35% slope, on rows of + or - 100m long. Facing due south, overlooking the Loue river.
The West-East oriented valley has a micro-climate, protected by the surrounding heights, so that it is sheltered from the South and North winds.
(besides, the air currents tend to go up the valley towards the East from 10 a.m. to go back down towards the West at the end of the day.)

The vineyard is divided into two plots: The whites are planted on limestone scree, draining soil, with a clear difference between the top and bottom of the plot, richer in organic matter due to erosion.
The reds, in the same perspective, on shorter rows, are on richer clay soils, close to gray marl.
The vineyard is managed in AB (conv since the 2023 vintage), with some fermented decoctions, depending on the picking time (Nettles, Yarrow, Horsetails...)
No tillage.
A flock of sheep takes care of maintaining the grass in winter.

Manual harvest in 20kg boxes, only in the morning, before swimming in the river.
Horizontal auto pressing in old Vaslin. Cold settling.
Fermentation in barrels. (the cellar consists of: 2 old 25hl tuns (one 12/13 years old and another from the 19th century), 225/228l barrels 8/10 years old, a 250l ovoid amphora.)
Native yeasts. No handling of juices. Sometimes a batonnage on the whites to help finish the sugars.
The reds and the white maceration are destemmed by sieve, by hand, then maceration in fiber vats for + or - 10 days (2 to 4 days for the white), after pressing, the fermentation ends in barrels.

Racking before bottling after 1 year of aging. or 2 years depending on the vintages.
The placement is made by a service provider, under nitrogen.
The wines are marketed after more than 6 months of waiting in the bottle.
0 input.

I rather look for low Alc degrees, to maintain maximum freshness and limit the too hazardous microbial of 0 sulfur.