La Chochotte du Boulon

Working the land and making wine is a wonderful way to learn about life...

I've been an organic winegrower since 2006, working 3 hectares of vines bordered by the little stream, the Boulon, which gave the estate its name. The vines tell me what to do. Most of the land is worked by horse.

I limit treatments and leave a natural grass cover 1 row out of 2, for Carignans from 65 to 100 years old, Syrahs from 6 to 27 years old and young Grenaches. The harvest is done by hand. The grape dictates its path to become wine.

Vinification takes place in a tiny 20m² cellar in Saint Rémy de Provence, using stainless steel vats, with no added sulfites, unless required in reduced doses. Native yeasts, pumping over and/or punching down during fermentation are all that's required for the transformation. Tastings take place in the vineyards, in Robion, or at the cellar in Saint Rémy de Provence, by appointment at 06 08 41 71 02.