New Beaujolais or the end of modern oenology
Posted by Armand Heitz onBeaujolais Nouveau is a paradox. It made the reputation of Beaujolais wines, relatively unknown before the 1950s outside the Lyon region. Until the 2000s, the wine benefited from this festival before the phenomenon led to a loss of appetite for this vineyard. What happened?
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- Tags: beaujolais, vigne & vin
Why I am not labeled organic
Posted by Armand Heitz onThe question is recurring: are you organic? It's legitimate, I work with nature, putting a lot of emphasis on this relationship. Labels monopolize attention and debate around agricultural production with respect for the environment. These are charters that have the merit of reassuring the consumer, but can we really say that they guarantee virtuous and sustainable production?
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- Tags: agronomie, permaculture, vigne & vin
gourds
Posted by Armand Heitz onBright red from Etampes, Butternut, Blue from Hungary, Sweet dumpling, Galeuse from Eysines, Musk from Provence, Sucrine from Berry and Futsu Black: a strange colony has settled in Loaris for the fall. Discover the history of squash, its varieties, their benefits, how to cook them...
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- Tags: permaculture
Harvest journal, vintage 2021
Posted by Armand Heitz onThe harvest journal for the 2021 vintage by Armand Heitz. Relive the day-to-day harvests as well as the work in the winery of this very special vintage.
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- Tags: beaujolais, bourgogne, millésime, vigne & vin
Armand Heitz x Burgundy
Posted by Armand Heitz onReport 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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- Tags: reportage
Vegetable associations
Posted by Armand Heitz onAt 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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- Tags: permaculture
Where it all takes root
Posted by Armand Heitz onIn 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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- Tags: bourgogne, vigne & vin
Tasted discussion with two monks from Cîteaux
Posted by Armand Heitz onThe 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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- Tags: interview
Angelo Ferrigno cooks Armand Heitz
Posted by Armand Heitz onThe Armand Heitz philosophy is to create links with people who have values that we like. Take care of nature and preserve the environment with strong actions, show creativity, imagination. Meeting with Angelo Ferrigno in his restaurant Cibo in Dijon, with whom we are very proud to work all our terroirs.
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- Tags: collab