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A terroir and a biodynamic practice

After several years of organic practice with little mechanization in our vineyards we became aware that it was more efficient to work in constant cooperation with the different components of our environment. More than just respecting nature, our attention has gradually shifted to reconsidering nature as a whole and to putting the vine and its allies at the heart of our reflection. Thus, biodynamics has become the philosophy of our vineyard.

According to the observations of Rudolf Steiner and the systematic research of Maria Thun, biodynamics is based on sustainable agriculture, where the soil is the center of attention for its richness in micro-organisms, for the associations of plants that it allows, and for its interaction with the lunar cycles.

We must therefore be artisans who are always ready to listen and readjust, to take advantage of the best of each plant, at the right moment in the climatic conditions of our terroir. Our biodynamic approach allows us to structure our practice both in viticulture and vinification.

“It is not about civilizing nature but about being the element of a whole thar is  nature”


The soil, which we take care to enliven constantly, is the main ally of our vine. The maintenance and development of fungi and mycorrhizae is therefore essential. Moreover, we do not plow the inter-row so as not to destabilize the soil. This is why we no longer have weeds but bio-indicator plants that give us a reading of the needs of our soil. On the other hand, these plants offer aeration and enable a regulation of the humidity.

We bring to our soils and vines preparations based on dung and silica by using fermentation to promote the multiplication of the rhizosphere (500, 500 P, 500 Maria Thun and horn silica).

We also use herbal teas or decoctions of plants to prevent diseases, support the growth of our vines and help the ripening of the fruits. Among them we use horsetail, wicker, comfrey, nettle, valerian, yarrow, dandelion, oak bark and chamomile. This brings us to use copper and sulfur in homeopathic doses.

These plants are found wild on the property and in our surrounding countryside or are the result of specific cultivations. All these preparations are made on the spot in collaboration with other farmers in order to mutualize our work and to build a more autonomous agriculture, which is less dependent on the industry.

The manual pruning allows us to adapt to each vine, and to measure at each stage of the life cycle the needs of our soils and vines.

Harvesting is done at night in order to preserve the taste of the wine and to avoid cooling it later in the cellar. By preserving its freshness, the aromas are better protected and express themselves with greater finesse.

“We also use herbal teas or decoctions of plants to prevent diseases, support the growth of our vines and help the ripening of the fruits.”


Vinification is a phase that requires special attention and constant observation of the fermentation process.

Healthy grapes, a harvest at the right maturity, and extreme hygiene in the cellar enable us to produce wines that reveal all their flavors without the addition of exogenous yeast, and with very few inputs or at very low doses.

We intervene very little in the winemaking process and accompany our wines until bottling.


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