What is the Cutlet? 15 years selling the wine of others, especially that of fellow winegrowers. 10 years later, we took over at the last minute this 2 ha 20 vineyard, already sold in 2012, which was going to disappear… everything needs to be reworked, and it is very well underway, La Côtelette is born. The strong point of this Chop: its potential and its history. A place free from chemicals since its plantation (in 1919 for the oldest vines). Surrounded by woods and orchards, we spend days there without seeing or hearing a living soul! The grape variety is ideal (Pinot Noir, Gamay, Chardonnay, Aligoté, Melon de Bourgogne) 2 plots in the municipalities of Broin and Auvillars sur Saône (800m separate them as the crow flies) and different soils which is interesting for the wines. The land, so precious in my eyes, we have 1 hectare available, in meadow, for a future plantation. 3 vintages to learn how to vinify, at Romuald Valot in 2017, at Marc Soyard since 2018 with our grapes, the time has come to do this alone, at home. In the vineyard: Cultivation respects the specifications of organic farming, in the sense that only copper and sulfur are used for treatments, but in smaller proportions because we systematically add an herbal tea or a decoction of plants ( nettles, comfrey, burdock, presle, wicker ... all available nearby), biodynamics is practiced, passage of preparations 500P (prepared horn dung) and 501 (horn silica) thank you to Marie-Océane! In the basement: How do you make wine with something other than grapes ??? I don't have the answer, so I will do it ONLY with grapes. This means without exogenous yeasts, without powders that I do not know, without sulfur that I do not control, 100% grape what! Without filtering it (or backwards as Romuald Valot likes to say ...;) Without sticking it either, what else do I know? We must therefore bring in a healthy harvest, full of life, sorting is done in the vineyard, we collect in 15 kg boxes to avoid crushing. Vinification in whole harvest, in order to preserve the aromatic and mineral character of the soil. Aging takes place in 228-liter pieces, barrels that my friends have often given me to start with, but above all good barrels that have known wine before. The length of the barrel rest depends on the tasting… they will be so good in this place!