We work almost 2ha of organic vines in Andillac, next to Gaillac.
In addition to our vines, we complete our harvest with grapes from friends in the region. The idea that guides our choices, from the grape to the bottle: it's life! Our responsibility as human beings is to allow life to diversify, to expand, to express itself. Life needs diversity to be resilient. We work with the vines every day of course, but let's not forget that we are also yeast breeders! Native yeasts, always. We want our wines to be alive, like us! We want our wines with their personality. Wine is not a drink like any other, it is its life that creates emotions in us! It's the fact that all this is constantly changing, that we can't really predict what will happen. There is no recipe, no dogma, just the desire to feel in harmony with the vine and the yeasts.
Let's talk a little technical, it's important too. In vines, treatments are limited to Sulfur and Copper. I try to be as regular as possible, to pass often and therefore to use less each time. In general, we use around 15 kg/ha of sulfur and 2 kg/ha of copper.
For cellar work:
Always with native yeast. No bonding, filtration, etc... On the SO2 side, I never suffer before the end of AF (or end of malo if malo is going to be done). The idea is to never disturb microbial life in your work. When a wine is dry, if I rack it I will only add 10mg of SO2 if the wine is in difficulty. (Often if there is a hint of brett too present or a mouse that shows the tip of its nose) but if the wine is at peace, why go and disturb it?! But whatever happens, I add 10mg of SO2 when bottling. There are too many mice in natural wines these days, I don't feel at peace letting wine go without. It's a matter of respect from my point of view towards the person who worked hard to afford a bottle!
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