Our Move to Organic Winegrowing
“A great wine starts with great grapes”. We truly believe in this winegrower’s saying and so we began the process of converting our vineyard to organic in 2015.
Building on the sustainable winegrowing methods which we already used, we have gradually returned to tilling the soil and caring for the vines with natural elements (of mineral, plant and animal origin), with the utmost respect for the terroir. Find out more about the French agency for organic agriculture (Agence Bio)
Observing and Listening to Nature
With our team, and in harmony with nature, we care for the vines all year long, as the different seasons require. The desire to achieve the very best quality of fruit dictates our work, which includes short pruning, tilling, cover planting, trellising, leaf removal and sorting at harvest.
Our organic certification (AB) and sustainable farming certification (Terra Vitis) illustrate our commitment to biodiversity. Our daily actions are guided by observation. The weather station and vineyard mapping solution, which we have developed ourselves, give us a finer understanding of the terroirs and vintages, and allow us to adapt our winegrowing methods to each plot.
Understanding the Vineyard and Cultivating its Finest Plots
Our region is unique in many ways, from its geological diversity and numerous microclimates, to its unique grape variety Melon de Bourgogne and ancestral lees-ageing know-how. With this heritage in mind, we promote precision winegrowing and winemaking, with a focus on both nature and methods of cultivation.
We have always sought to identify, understand and grow wines from the most emblematic Muscadet plots. We protect and preserve the heritage of our old vines by using mass selection to propagate them, especially for our Muscadet Crus. Our wines are our interpretation of the diversity of Muscadet’s terroirs and the uniqueness of our region.
Wines Built for Ageing and Gastronomy
In the winery, we separate the different press fractions; this technique inspired by Champagne making is very important for our white wines, especially the Muscadet, and is unseen anywhere else in the region. The use of natural yeasts helps express the character of each plot of the terroir, especially for the Muscadet Crus.
Lees ageing, which is an ancestral technique in the Nantais region, produces exquisite white wines with ageing potential and that are brilliant with food. During maturation, the technique of bâtonnage (or lees stirring) is sometimes used to bring additional freshness, body and aromatic complexity to the wine.