The domaine du Bois Rond is spread over 4.5ha and takes its name from the locality of the first vine that we acquired at the end of 2010 (a beautiful parcel of black grolleau). It is located 10 minutes north of Ancenis in 44, in the town of Maumusson in the Vallons de l'Erdre. The vast majority of parcels are isolated in lush greenery, preserved from all surrounding chemistry and evolve on very different soils, that we strive to interpret as naturally as possible through our wines.
Exposed south or south-west, the soils on which evolve our vines are very varied. As many variations and fascinating and unique geological components that give each vintage its personality. The vines are from 2 to 100 years old, with an average of 50 years, evolving on clay-calacaria, schisto-sandstone aeolian limes or on alterations of gneiss. Our work is strongly inspired by biodynamics. Our wines are called "natural". All our wines are in "Vin de France".
Without weeding, partially grassed, scraped, without fertilizer or synthetic pesticide, our vineyard is cultivated. Respect for maximum lunar cycles, biodynamic practice (500 P and 501) on certain plots and phytotherapy (nettle, fern and comfrey, horsetail decoction) throughout the vineyard. Use of sulfur and copper at least (around 1.2 kg of copper per hectare per year).
Harvesting is manual with sorting directly at the vineyard, harvesting at full maturity in boxes of 20 kg.
Yields are around 25hl per hectare on average, mainly because of the short stature and the relatively high vine age.
Vinification: Little interventionist, they are carried out in a temperature controlled cellar, adjoining our home. They are free of all oenological additions such as chaptalization, acidification or exogenous yeasting.
Bottling by gravity in descending moon, if possible in fruit day, manual corking with DIAM caps or stainless crown caps for sparkling wines.
The use of sulfur is used sparingly, usually in the vat, either for settling and / or bottling depending on the type of wine and the profile of the vintage. There will be 30 mg / l at most on the finished wine.
From the year 2019, our vintages will be stamped with a "natural wine" pellet without sulfur or with less than 30mg per liter according to the cuvées, at the initiative of the very recent syndicate of natural wines.