In the Vines
In addition to the many experiments carried out in direct connection with our choice of biodynamic practices, our vines are increasingly planted with different grape varieties of which we are not little proud, because our new plots are exclusively planted with vinestocks from our private nursery, resulting from our “massal selection” work (reproducing plants using cuttings from the best vines). Driven by our passion for the history of vines, we are continually expanding our collection of heritage Jura varieties that we then reproduce with love and great care.
In the Winery
Echoing our work in the vines, we want in our work in the cellars to remain simple and natural.
After manual picking, the bunches are vatted or pressed without any addition of sulphur. The wines age in oak barrels, in egg or diamond-shaped tanks, or in amphorae.
Indeed, without breaking with the tradition of winemaking in oak barrels and tuns, over the years our techniques have evolved, including adopting some new containers.
The first mini-revolution took place in 2012, when we trialled the use of upright concrete egg tanks from the Nomblot brand (Burgundy). Thanks to the spontaneous circulation of the lees in the ovoid tanks, we were able to ferment our wines without any sulphur, and bottled some very pure white wines. On the strength of this positive experience, we continued our winemaking experiments by installing, alongside our classic barrels, a diamond-shaped tank and a coated concrete egg made in Italy.
Finally, in 2014, we embarked on the terracotta adventure with the arrival of our first large storage jars. Since then, a host of upright eggs, dolia tanks, horizontal eggs, amphorae and stoneware eggs have successively come to reside in our cellars.
In as far as is possible, we add neither sugar nor yeast to our wines. The proximity of our vines allows us to quickly transport the harvested grapes to the cellar and we can therefore rely on the action of the natural, local yeasts which are still active.
While we are also committed to vinifying our wines without sulphur, driven by the same desire to preserve the natural purity of our products, certain cuvées sometimes require us to use it in tiny proportions during bottling.