What is La Côtelette? 15 years selling other people's wine, especially that of winegrower friends. 10 years later we took over at the last minute this 2 ha 20 vineyard, already sold in 2012, which was about to disappear... everything needs to be renovated, and it's well underway, La Côtelette is born.

The strong point of this Côtelette: its potential and its history. A place free of chemicals since its planting (in 1919 for the oldest vines). Surrounded by woods and orchards, you can spend days there without seeing or hearing a soul! The grape varieties are ideal (Pinot Noir, Gamay, Chardonnay, Aligoté, Melon de Bourgogne) 2 plots in the communes 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 to me, we have 1 hectare available, in meadow, for a future plantation. 3 vintages to learn how to make wine, at Romuald Valot's in 2017, at Marc Soyard's since 2018 with our grapes, the time has come to do this alone, at home. At the Vineyard: The cultivation follows 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 a herbal tea or a decoction of plants (nettles, comfrey, burdock, horsetail, osier… all available nearby), biodynamics is practiced, passage of preparations 500P (prepared horn manure) and 501 (horn silica) thanks to Marie-Océane! At the Cellar: How do you make wine with something other than grapes??? I don't have the answer, so I will make it ONLY with grapes. That means without exogenous yeasts, without powders that I don't know, without sulfur that I don't control, 100% Grape! Without filtering it (or upside down as Romuald Valot likes to say…;) Without fining it either, what else do I know? It is therefore necessary to bring in a healthy harvest, full of life, the sorting is done in the vineyard, we collect in 15 kg crates to avoid crushing. Vinification in whole harvest, in order to preserve the aromatic and mineral character of the terroir. The aging is done in 228 liter barrels, barrels that my friends often gave me to start, but especially good barrels that have known wine before. The duration of the rest in barrel is done according to the tasting...they will be so good in this place!