In 2008, after 12 years as a computer engineer, I decided to join the company. combine my passion for wine and my ecological convictions by becoming an organic winegrower.

I then followed training at Beaune and carried out several internships.

I currently work a little less than 3ha certified AB and Demeter and I also buy some grapes on vines certified AB and Demeter. AB.

The grapes (mostly Cabernet Franc and Chenin on gravel and clay-siliceous soil) are harvested at 5:00 p.m. Hand-crafted in small boxes and vinified whole or grape-stemmed depending on the vintage.

Fermentation begins with native yeasts. I use small quantities of SO2 because my malolactic fermentations always end before the sugars and this allows me to control the volatility. Vinification is done in fiber or stainless steel vats and aging is done in vats or barrels.

Information

Domain Name:
Laurent Herlin Vigneron
Winemaker's Name:
Laurent Herlin
Country:
France
Region:
Loire Valley
Appellations:
Vin de France, AOC Bourgueil, VDP Val de Loire, Vin De France, Vallée de la Loire
Farming:
Organic / Biodynamic (Ecocert, Demeter)
Négoce wine:
yes
Grape varieties:
Cabernet Franc, Cabernet franc, Chenin Blanc, Syrah, Grenache, Carignan, Mourvedre, Chenin

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En 2008, apr&egrave;s 12 ans comme ing&eacute;nieur en informatique, j&rsquo;ai d&eacute;cid&eacute; d&rsquo;allier ma passion pour le vin et mes convictions &eacute;cologiques en devenant vigneron bio.
J&rsquo;ai alors suivi une formation &agrave; Beaune et r&eacute;alis&eacute; plusieurs stages.
Je travaille actuellement un peu moins de 3ha certifi&eacute;s AB et Demeter et j'ach&egrave;te &eacute;galement un peu de raisin sur pieds certifi&eacute; AB.
Les raisins (la plupart cabernet franc et chenin sur graviers et argilo-siliceux) sont r&eacute;colt&eacute;s &agrave; la main dans de petites caisses et vinifi&eacute;s entiers ou &eacute;grapp&eacute;s selon les mill&eacute;simes.
La fermentation commence avec des levures indig&egrave;nes. J'utilise de petites quantit&eacute;s de SO2 car mes fermentations malolactiques se terminent toujours avant les sucres et cela me permet de ma&icirc;triser la volatile. La vinification se fait dans des cuves en fibre ou inox et l'&eacute;levage se fait en cuve ou en barrique.

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