Report at our partner Burgundy by Matthieu, located on the banks of the Saône in Lyon, in the Cordeliers district, historically that of food shops. Discover the surprising pairing made by chef Matthieu Girardon with our Bourgogne blanc 2017.

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At Loaris, we work according to the principles of permaculture. Working with this philosophy is not following processes already established by others to achieve your goals. Working in permaculture is a way of thinking, a path to build where the ecosystem must be considered as a whole.

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In a tasting cellar, it is easy to talk about pigeage, harvest date, age of the barrels and in Burgundy, you taste with your feet in the cellar with your eyes riveted on a map of the vineyard. Yes, the “Climate”, in the Burgundian sense, takes on its full meaning.

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The Cistercian monks of Cîteaux largely contributed to the richness of the Burgundy vineyard. It is a strong heritage from which we benefit today. I wanted to meet them and discuss with them on various subjects. Find the story of our discussion through a play in three acts.

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The story of the bean war, a significant episode at Loaris, our permaculture garden. Aphids, formidable warriors, attack our broad bean plantations. Two strategies are available to us: defeat the intruders with black soap sprays or then just observe...

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Pinot Noir and Chardonnay largely dominate the Burgundy vineyard today. The last episode of frost shows the limits of this standardization in the face of changes in natural conditions. It is necessary today to understand the history of grape varieties in Burgundy and above all to ask the right questions because we know it: Nature never adapts to Man. It is up to us to observe it and adapt to it to sustain our activity.

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Épistemê, the result of the transmission of know-how and passion. A cuvée in collaboration with Marie Marc, student at the School of Wine and Spirits Business.

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Fabrizio Bucella is a physicist, doctor of science, university professor at the Free University of Brussels, teacher at the universities of Bordeaux and Reims, sommelier, and director of the Inter Wine & Dine school . An original personality from the world of wine who intrigued us and whom we met.

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