Takeover of the 28 ha family estate in 2012 in the Gers à agrave; the time in conventional.

Immediate stop to weeding with installation every year and all rows of plant cover from autumn until spring accompanied by organic practice without certification. A few years have been necessary to restore the soil, biodiversity, plants and therefore to have grapes capable of growing. be vinified naturally.

2017, first vintage bottles with a rosé and a white with native yeasts, without inputs but with 2 mg/L of sulfur before adding for the rosé. The rest of the production is sold in bulk in bulk. traders. The wines still remain without inputs, only sulphites on finished wines.

2018, a difficult year without bottle production.

Since the fall of 2018, the organic conversion has been officially launched and also the implementation of biodynamics throughout the vineyard thanks to the training followed at the MABD Aquitaine of which I am now a member. Development on the estate of a Maria Thun dung compost and preparation 500 with another winemaker and joint preparations at Clos des mets d'ames in Madiran at Celine Oulié.

On the vines, it is sulfur, copper and herbal tea/decoction of plants (dandelion, horsetail, comfrey, nettle, etc.) intelligently placed at the right place. with the help of the lunar calendar. No external fertilizer has been applied to the vineyard since 2015 and this winter, a partnership with a shepherd has been set up to graze 50 sheep in the vines. /p>

Information

Domain Name:
Domaine Jeandaugé
Winemaker's Name:
Sébastien Fezas
Country:
France
Region:
Sud Ouest
Appellations:
Sud-Ouest, VDF
Farming:
Organic (Certisud)
Grape varieties:
Syrah, Colombard, Ugni blanc, Colombart, gros manseng, Tannat, Chardonnay, Baco, Chardonnay & Ugni Blanc, Ugni Blanc

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Reprise du domaine familial de 28 ha en 2012 dans le Gers &agrave; l'&eacute;poque en conventionnel.
Arr&ecirc;t des d&eacute;sherbages imm&eacute;diat avec une mise en place tous les ans et tout les rangs de couverts v&eacute;g&eacute;taux de l'automne jusqu'au printemps accompagn&eacute;s de pratique biologique sans certification. Quelques ann&eacute;es ont &eacute;t&eacute; n&eacute;cessaire pour r&eacute;tablir les sols, la biodiversit&eacute;, le v&eacute;g&eacute;tal et donc d'avoir des raisins aptes &agrave; &ecirc;tre vinifi&eacute; naturellement.
2017, premier mill&eacute;sime bouteilles avec un ros&eacute; et un blanc en levures indig&egrave;nes, sans intrants mais avec 2 mg/L de soufre avant la mise pour le ros&eacute;. Le reste de la production est vendue en vrac &agrave; des n&eacute;gociants. Les vins restent tout de m&ecirc;me sans intrants, seulement sulfit&eacute;s sur vins finis.
2018, ann&eacute;e difficile sans production de bouteilles.
Depuis l'automne 2018, la conversion bio est lanc&eacute;e officiellement et &eacute;galement la mise en place de la biodynamie sur tout le vignoble gr&acirc;ce aux formations suivies au MABD Aquitaine auquel je suis d&eacute;sormais membre. &Eacute;laboration sur le domaine d'un compost de bouse Maria Thun et de pr&eacute;paration 500 avec un autre vigneron et pr&eacute;parations en commun au Clos des mets d'ames dans le Madiran chez Celine Ouli&eacute;.
Sur les vignes, c'est du soufre, cuivre et tisane/d&eacute;coction de plantes (pissenlit, pr&ecirc;le, consoude, ortie, etc) plac&eacute;s intelligemment &agrave; l'aide du calendrier lunaire.. Plus aucun engrais ext&eacute;rieur n'est &eacute;pandu sur le vignoble depuis 2015 et cet hiver, un partenariat avec un berger est mis en place pour faire p&acirc;turer 50 brebis dans les vignes.

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