Our philosophy

The terroir

Respect is the purest expression of the terroir, so we could summarize our philosophy in a few words. Our goal is to produce quality wines that best represent our land and our localities. Our grapes therefore remain separated by terroir from the vine to the bottle!

We are lucky to find on our small, very fragmented 23 hectare farm, a very wide diversity of soils, limestone, sand, sand on limestone or even clay-limestone. It is this diversity that is the basis of our work. But terroir does not stop at the ground. It includes the microclimate of each plot, the orientation, the slope, the built or natural environment of the plot, but also the yeasts naturally present on the grapes and the man who makes the wine.

It is therefore with this vision that we work our vines.Thanks to pruning, disbudding and vine management techniques, we can reduce yields to gain quality and original expression of each terroir. The constant search for the point of balance between stress and the well-being of the plant allows the vines to draw on the resources of each terroir and makes this the typicity of each wine.

High environmental value (HVE)

The HVE label or high environmental value is a label from the Ministry of Agriculture which certifies the ecological and agroecological practices of agricultural operations. Concretely, there are 4 main areas of action to be carried out:

Treatments: it is of course a question of reducing these as much as possible, of treating only when necessary. We no longer use insecticides or herbicides on our fields.

Fertilizing: this involves rationalizing the nutritional intake of plants by promoting gentle and environmentally friendly techniques.Supply of pruned wood, dispersion of straw or grassing with legumes or cereals in order to meet the carbon and nitrogen needs of the plants.

Water: this involves reducing water use as much as possible. We keep and reprocess all of our water from washing agricultural tools to avoid any pollution. In addition, we have our own treatment plant for washing water in the cellar.

Biodiversity: we want to preserve the fauna and flora of our plots as much as possible. Isolated trees, hedges, embankments, high grass, unregulated areas, dry stone walls are thus preserved or installed in our vineyards. This biodiversity is also useful for our grapes, because it presents numerous predators, pests of the vines, and offers game food which prevents any damage to the vines.

Work in the vineyard

Meticulousness, patience and rigor best sum up our work in the vineyard. From winter work to the harvest, we must adapt to each terroir, each plot, each vine.

Pruning allows us to regulate our yields (deliberately lower than the appellation rule), but also to adapt to climate change and the risk of late frosts.

At the beginning of spring, we combat possible frosts with wax candles and anti-frost towers.

Green work until summer (lifting, trimming, disbudding, leaf stripping) allows us to limit phytosanitary pressure, regulate the growth of the vines, and concentrate energy on the production of beautiful and healthy grapes. .

Then the harvest arrives, it's up to us to choose the best harvest method, the day and time for each plot, to optimize what nature gives us!

Finally, before winter, we quickly return to the vineyards, to prepare for the following season, sowing green manure, replacing missing vines, repairing trellises, etc.

Work in the field: an eternal beginning again.

Work in the cellar

In the cellar, we want to extend the work done in the vineyard. Each plot is vinified separately. Our wines are fermented and aged in stainless steel vats, the most neutral materials. We carry out vinification without sulfite and using native grape yeasts. In addition, our local wines do not see barrels, we wish to preserve the authenticity and expression of the soil of the plot and the micro-climate of each vine.

The aging of our wines is done in the bottle, in a gentler and longer manner. We only offer our wines for sale after the necessary aging time, which can be up to 5 years for certain vintages.
In summary: the more we work in the vineyard, the easier the work is in the cellar!

Agro-ecology and Eco-grazing

These 2 sometimes misunderstood terms are the basis of our ecological thinking and protection of biodiversity.

Agroecology is a cultivation system which consists of using the functionalities offered by different species to improve our crops while preserving natural resources . It reintroduces diversity into agricultural production systems and restores a diverse landscape mosaic. The role of biodiversity as a factor of production is reinforced, even restored. Example: We carry out green manure (sowing nitrogen-fixing plants) between our rows, we preserve the hedges and trees in the vineyards which shelter predators of grape parasites.

Our objective is to produce by 2025 on a 4 hectare plot a 100% agro-ecological plot (tree hedges every 8 rows, fruit hedges around the plot, beehives, undergrowth, pasture …).

Eco-grazingis an alternative solution for the ecological management of land by herbivorous animals. It uses their feeding pattern to ensure environmental conservation by grazing on grass and other types of vegetation.

This technique with low environmental impact particularly makes it possible to preserve areas that are difficult to access.

Example: we launched trials of grazing chickens in the vineyards in 2020, 2022 will certainly see the start of trials of sheep in the vineyards, followed why not by other animals. We hope to no longer mow our grass by 2024 and only use animals!

Our attempts to improve

Every year, we set up tests. We are monitoring the results thanks to the support of the IFV and the Chamber of Agriculture 37.We work on eco-grazing, row management, stopping tillage under the row, but also on auxiliary fauna and biodiversity.

Our objectives: progress, innovate, try, protect!

Wine is above all about sharing!

The world of wine can sometimes seem inaccessible, too luxurious, reserved for professionals. When in reality, it is a world of sharing and pleasure above all. There is no such thing as a small wine, there are only wines of taste and desire. Any occasion for sharing is a good opportunity to open a bottle, for 2, for 3, for 10, for 100, for 1000…

This is why we organize events throughout the year, accessible to all, to rediscover the pleasure of tasting and wine. But before enjoying it, it's up to us to make good, different wines, because there's a wine for every occasion!