31 107 8262 KM
JOYFUL AND FRIENDLY WINES
I want to make wines for sharing, for drinkers, friendly and fluid wines. To do this, we try to produce stable wines as naturally as possible. We take risks in our winemaking, but the wines must remain simple at the same time. approach, without major fault, with a controlled level of volatility and reduction. I am very attached to to the touch of mouth, to the texture of the wine, its silkiness, its velvet. I like the saline aspect of the finish which brings a minerality. crystal clear and which goes perfectly with a beautiful kitchen. I look for finishes that reflect their terroir; say it as authentically as possible. Granites, limestones, white clays, it is essential to have the reflection of the geology in each wine. The grape variety is ultimately secondary, it accompanies the terroir, it is a simple vector.
BIODYNAMIC: CORNERSTONE OF OUR CULTURE METHOD
With the aim of further improving our soils and plants, we have launched our first tests in biodynamics in 1998. From the second year we had been involved in biodynamics. Impressed with the results and attended the event. à an explosion of organic matter, both in terms of fauna and flora. For almost 20 years now, we have been supporting the 4 seasons in this logic. The objective of biodynamics is to embody the plant throughout the year by carrying out specific and adapted work: autumn is the decomposition of organic matter; in spring, it is the remobilization of this, then we guide the metamorphosis of these materials into leaves, sap, flowers and fruits. Our objective is to support these different stages with preparations such as horn dung, silica, horsetails, herbal teas, etc. Learn more – Demeter – Biodynamic services – Biodynamic Agriculture Movement (MABD) Our method: semi-carbonic winemaking
OUR METHOD: SEMI-CARBONIC VINIFICATION
Our winemaking is carried out in the most natural way: with native yeasts, without sulfur, without enzymes and without any chemical input. The wooden vats are washed beforehand, they are brushed with Burgundy marc to awaken the yeast flower. During the manual harvest in small boxes, we carry out very careful sorting so as not to damage the grapes, so that each log arrives in the vats in the most intact condition possible. On our red wines, we then carry out a semi-carbonic maceration according to a well-defined method, the culmination of three generations. The principle is to create a sort of mille-feuille composed of several superimposed layers of whole bunches and grapes. These will produce a first juice which will flow, then begin to dissolve. ferment, producing a start of activity yeast (with sugars) which will produce this material, this silkiness that we absolutely seek in our wines. At the same time, as the vat is saturated with carbon dioxide, we have an intracellular fermentation which allows us to obtain these elegant, floral, rose and peony aromas, typical of Pinot. black. Then, after four or five days, we do a mini reassembly, very light, accompanied by a punching of approximately 20 centimeters on the top of the tank. The goal is to release the sugars and yeasts, and there, this is the start of the fermentation which we want to be long in order to be able to calmly accompany it. All the reds are then aged in barrels or tuns (not new). We do not touch the wines before Easter. We carry out the withdrawal on the descending and waning moon, in order to have an activity as calm as possible. All this with the aim of avoiding having to filter the wines. Then they are assembled en masse and rest for two full moons. Finally, we bottling four times during the year: one in April for vintage 910, one in July, if certain wines are a little sensitive, the weather is hot and they taste fresh. already trying well, one before September and one last in December, with the magnums and jeroboams of the Auguste vintage. On the reds, barring an accident, we do not add sulfur before bottling. The whites are aged in large containers in order to preserve freshness and carbon dioxide and avoid the raw side. wood that we don't look for at all in our wines.
No orange wines at the moment.