The idea of an organic conversion has been planned since 2005. Certification is the ultimate sign of quality and methodological transparency. The analysis of pesticide residue is undeniable proof of our efforts.
Long-term observation and anticipation are fundamental, obliging us to attempt to understand the strengths, weaknesses and idiosyncrasies of our terroirs.
The terroir is the sum of 3 inseparable parts.
– Us (or more specifically our expertise): our techniques, our methods, the transmission of knowledge from one generation to the next… our limits (individual and collective) also form part of our know-how.
– The environment: what we call the “pedoclimatic” (soil, sub-soil and climate, which have a huge effect on the quality of any given vintage).
– The vine (the vegetal): the association of rootstock and graft that depends on environment. This is a choice that affects the quality of the final product.
The agriculture and viticulture of the 70s and 80s involved “pushing” the vine to the limits of its productivity (via chemical fertilisers).
Nature, for fear of dying, is always searching for balance. “Overworked” vines are weakened, becoming increasingly vulnerable to pests and diseases (downy mildew, powdery mildew, botrytis… as well as insects). Products were created to protect grapes and vines from these pests, but they soon developed resistance, leading to the development of even stronger pesticides, all designed to increase yields. Quality was sacrificed in the name of quantity.
This cycle has had two major consequences:
– Dependence on the chemical industry
– A uniformisation of the expression of the terroir.
This “uniformisation” doesn’t necessarily mean that the grapes (and thus the wine) have improved or worsened, rather that they have become too similar.
For us, organic methods are a means of halting this cycle: lessening dependence on chemicals and bringing the expression of the terroir closer to its natural state. Biodynamic viticultural methods (even more restrictive), provide the ideal expression… These methods demand a great deal of experience and limited improvisation. We are not yet ready to undertake this approach.
Vinification and our efforts in the winery are the fruit of continued work in the vines. We use neither chemical products nor selected yeasts. Fermentation takes place at low temperature. Racking is carried out frequently (without aeration), allowing for smooth clarification.
We analyse the results according to “0 pesticide residue” norms. Clear, factual proof of our commitments.