Domaine des Myosotis - Justine Rivet and Romain Bourreau

We settled in 2022 in St Lambert du Lattay in Anjou noir. At the time we had 3.7ha (3ha of Chenin and 0.7ha of Melon Blanc), only white grape varieties.

In 2023, we acquired a plot of Chardonnay and Cabernet Franc, and today the estate covers 4.8 hectares. Part of the estate is certified organic (AB), and the other part is in conversion; the entire estate should be certified by 2025. Regarding treatments, we only use sulfur and copper in very small doses. We prefer regular applications rather than less frequent, larger doses. We are waiting to learn more about our individual plots before gradually introducing treatments based on infusions, liquid manure, etc. Soil cultivation is shallow; we have poor soil that doesn't require much maintenance. We hill up and de-hill the soil once a year, then lightly rake the surface for maintenance the rest of the year. We mow before the harvest for added convenience. All of this is done with a tractor or rototiller, depending on the plot. Our harvest is exclusively done by hand. Regarding our work in the cellar, fermentations are always spontaneous and use indigenous yeasts. We intervene minimally with the wines (racking, filtration (if needed), bottling, and filling). No additives are used during vinification, only sulfites are added at racking and bottling. However, we reserve the right to intervene if the wine requires it; we prefer to intervene rather than send wine to the distillery if it has any issues. We neither buy nor sell grapes or must; all grapes come from our own estate.