I decided to run my entire vineyard organically. First, I will make the transition to organic, then to Bio Dynamie gradually so as not to traumatize the vines. This is why I am gradually integrating the lunar cycle in the management of the vineyard and in the work in the cellar. I am committed to protecting this beautiful nature in which I thrive. As an eco-citizen winemaker, I am proud to lead responsible and sustainable agriculture. This environmental quality is essential in my wines. The harvest is done manually in 20 kg crates for all our cuvées. My goal is to preserve the quality of the berries and not oxidize the juices. No input is present in the vinifications. A starter is prepared beforehand to inoculate at 10% in the vatting to activate alcoholic fermentation. I use sulfite in a homeopathic dose because my project is to move towards biodynamics for the management of the vineyard and to achieve vinification without sulfites. The pressings are carried out in a membrane press. Throughout the process we control the pressure exerted on the marc so as not to extract too pronounced tannins.

Information

Domain Name:
Olivier Mavit
Winemaker's Name:
Olivier Mavit
Country:
France
Region:
Languedoc
Appellations:
Vin de France, IGP Aude, Corbières, Vin De France, Languedoc
Grape varieties:
Chardonnay, Chenin, Cinsault, Carignan, Mourvedre et grenache, Grenache, mourvedre, Craignant, mourvèdre, grenache, Grenache Blanc Franche Gris, Syrah, Macabeu, Mourvèdre

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<p>J&rsquo;ai d&eacute;cid&eacute; de conduire l&rsquo;ensemble de mon vignoble en agriculture biologique. Dans un premier temps, je vais concr&eacute;tiser le passage en BIO, puis en Bio Dynamie progressivement afin de ne pas traumatiser les vignes. C&rsquo;est pourquoi j&rsquo;int&egrave;gre peu &agrave; peu le cycle lunaire dans la conduite du vignoble et dans les travaux de cave. Je suis engag&eacute; dans la protection de cette belle nature dans laquelle je m&rsquo;&eacute;panouis. En tant que vigneron &eacute;co-citoyen, je suis fier de mener une agriculture responsable et durable. Cette qualit&eacute; environnementale est indispensable dans mes vins. Les vendanges sont faites manuellement en caisse de 20 Kg pour toutes nos cuv&eacute;es. Mon objectif est de pr&eacute;server la qualit&eacute; des baies et ne pas oxyder les jus. Aucun intrant est pr&eacute;sent dans les vinifications. Un pied de cuve est pr&eacute;par&eacute; pr&eacute;alablement pour ensemencer &agrave; 10% &agrave; l&rsquo;encuvage afin d&rsquo;activer la fermentation alcoolique. J&rsquo;utilise le sulfite &agrave; dose hom&eacute;opathique car mon projet est d&rsquo;aller vers la biodynamie pour la conduite du vignoble et parvenir &agrave; vinifier sans sulfites. Les pressurages sont effectu&eacute;s dans un pressoir &agrave; membranes. Tout au long du processus nous contr&ocirc;lons la pression exerc&eacute;e sur le marc afin de ne pas extraire des tanins trop prononc&eacute;s</p>

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