Working with bio-indicator plants
Posted by Armand Heitz onProducing great wines requires taking into account many parameters in the vineyards and in the cellar. Tillage is one of these parameters. At the estate, we attach particular importance to bringing life and biodiversity back to our vines.
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- Tags: nature, vigne & vin
Wine, vegetables and meat!
Posted by Armand Heitz onAfter the vines and Loaris, our permaculture garden, we want to go further in our polyculture and circularity approach. Our terroir is not limited only to the vines, we choose to complete our offer of wines and vegetables with meat. Our breeding is made up of cows of the Charolais and Salers breeds. Meeting with Armand on the subject.
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- Tags: interview
Meeting with Lauralyne Demesmay
Posted by Armand Heitz onMeeting with Lauralyne Demesmay
Lauralyne Demesmay is a master's student at the Burgundy School of Business. Miss Franche-Comte 2018 and second runner-up to Miss France 2019, she is very involved in the fashion sector. Originally from Franche-Comté and studying in Burgundy, wine and gastronomy are part of his way of life and his culture.
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- Tags: interview
Homer, O divine wine!
Posted by Armand Heitz onDo you remember the Trojan War? This war which pitted the great Greek kings against the Trojans is the subject of Homer's Iliad, which recounts the last few days of ten years of fiery struggles at the foot of the Trojan walls. But it's not just a huge battle song, it's an ode to the most divine of nectars! Like many authors of antiquity, Homer sang of wine. His poetry is so powerful and beautiful that it still throbs in our ears.
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- Tags: littérature
The Connivence 2019 vintage
Posted by Armand Heitz onThe idea of the 2019 vintage of the Connivence cuvée is to work and introduce Gamay in another form, through the singular expression of each terroir within the same bottle, to share a friendly moment around a good dinner. Discover the day of production of this cuvée.
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- Tags: collab
Armand Heitz x Fromagerie Gaugry
Posted by Armand Heitz onWhat if making cheese and wine wasn't so different? The meeting of Armand Heitz and Grégoire Lincet, director of Fromagerie Gaugry de Brochon, is the meeting of two people sharing a common love. That of the terroir and better consumption.
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Adventures: The Loaris pond
Posted by Armand Heitz onSince 2019, Loaris has had an artificial pond. For what purposes was this pond created and how do we take care of this precious ecosystem? We tell you everything in this article...
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- Tags: nature, permaculture
The 2016 vintage
Posted by Armand Heitz onThe fourth vintage made in Chassagne, a year with some new additions. Between new plantations and capricious weather, Armand tells you about his 2016 vintage.
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- Tags: millésime
Armand Heitz x Milord Circus
Posted by Armand Heitz onIt is in the 9th arrondissement of Lyon, a stone's throw from the Vaise metro station, that you can find Le Milord on a street corner Circus. Opened in 2019, this restaurant bar surprises us with an atypical decoration inspired by the world of vintage circus and early 20th century freak shows.
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- Tags: collab, food & wine, reportage