The Domaine des 3 Saules was born from the lease of a 4.5ha vineyard, which was combined with the purchase of a 7.5ha property (including 0.5ha of vines), at the beginning of 2015. I immediately began a conversion to organic farming across the entire vineyard.

The grape varieties grown here, representative of the region, are Merlot, Cabernet Sauvignon, and Cabernet Franc for the reds, and Sémillon and Sauvignon Blanc for the whites. Soil maintenance in and under the vines, as well as treatments, are carried out mechanically, while vine care (shoot thinning, bud removal, trellising, and topping) is done by hand. Mineral fertilizers have been replaced by green manures and intermittent amendments based on sheep/cattle manure. Since this year, I have been increasingly focusing on permaculture and agroforestry practices, planting trees, shrubs, and small ground cover plants directly in the rows, with natural mulches to reduce the need for machinery in certain plots.

The winemaking process is obviously minimally interventionist. I favor aromatically neutral containers (I almost entirely avoid barrels). No fining and light racking before bottling. Total SO2 is adjusted to around 15-20mg/L.