Actualités
Green Power
Another cultural way, or adapting for the climat change, we have decided to get some grass in the middle of our vine rows.
If some other wine regions usually do so, it's more difficult in Burgundy with the high density planting.
We use clover legume and birdsfoot, to give the most microbian life as possible and also do not get in competition with the vine.
The benefits are so important that we ask ourself why we haven't done this before! There is less erosion, and the heat on the ground is less important for the grapes.
pressing whites VS pressing reds
If the pressing process for the white wines is really important, why would it be different for the reds?
We have invested into a new vertical press system for our red wines, and it maybe go against conventional wisdom.
For the white wine production, we have a pneumatic press wich takes a long time : 2 hours to process to get a good skin contact, and the "open" cylinder cage allows an oxidation of the uninteresting juices.
Concerning the reds, it's the opposite! Pressed at the end of the fermentation, so with warm temperature and alcohol, the vertical sytem needs to be air protected, and very gentled. The modern technology on the old vertical sytem from the Cistercian monks, give a pressing cycle in 30 minutes only to get clear juices.
The blend with the free run wine is then done.
solar farming...
We are not Mayas. But the culture of the sun has a true impact on our job. The sun rises our vine plant, ripes our grapes, and we stock all this energie in our bottles of Burgundy.
Today, we also farm the sun through the green revolution, as we have built a new building with solar pannels on roof. Consumption on farm for 100% of our needs.