
17 39 8802 KM
In the vineyards, I work according to my sensitivity, my intuition, and my experience, particularly the invaluable advice of the late Alexei Podolinsky, who passed away this summer and who personally guided me on this project: no synthetic chemical inputs (pesticides). Reduced use of heavy machinery such as tractors in favor of lighter equipment, pedestrian work, and animal traction. Sowing of green manure and partial or total natural or sown ground cover. Limited and shallow soil work, carried out at low speed and when the soil is well-drained. Plant health protection aims to promote the natural balances that govern living organisms, stimulating the plants' natural defenses at a biological and energetic level. Maximum preventative measures are implemented, notably pruning that respects sap flow... biodynamic preparations, phytotherapeutic complexes, native sulfur, essential oils, plant protection products (PPPs), and minimal doses of copper (aimed at being reduced as much as possible).
In the cellar, the winemaking process is as minimalist and non-interventionist as possible, with minimal technology. "Infusion" rather than extraction. Vinification takes place in amphorae, particularly Georgian qvevri. No oenological additives are used in the cellar except for homeopathic doses of sulfites when necessary. No dogma, no radicalism, just listening, kindness, and compromise :) I am currently undergoing AB certification and will most likely be pursuing Demeter certification soon, if their standards meet my expectations.
Visits to the estate are by appointment only.
No orange wines at the moment.
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