A tribute to the first wines
From vine to glass, via the earth.

In 2020, Rémi Jourdy was entrusted with the care of a 450m2 plot of vines planted in 2014 overlooking the village of Villette.
His wish is to produce quality grapes while having the most positive impact possible on this environment and to create living wines.
In the vineyard, everything is done by hand, from pruning to harvesting. The spaces between the rows are sown with green manure and flowers, which are cut down two to three times a year with a scythe.
To limit the doses of sulfur and copper during treatments, these are supplemented with herbal teas.
The vines and their surroundings are also strengthened by spraying with horn manure and horn silica. Some vegetable garden trials are being conducted intercropping the vines.
In the cellar, there isn't really a cellar.
From harvest to bottling, everything takes place in the vineyards. The harvested grapes are placed in an amphora, buried in the vineyard, and then trodden by foot. This is followed by nine months of maceration during which regular punch-downs are carried out. After this maceration and pressing, the wine is aged for a few months in demijohns before being bottled.