Working with nature
Common sense
We work daily to reduce the environmental impact of our activities. After several years of developing the wine estate as closely as possible to respect nature , we wanted to give it another dimension. We then turned to regenerative agriculture and permaculture. It was obvious for us to diversify and have open agriculture in order to create a harmonious and sustainable ecosystem .
In the vineyard, our main objective is to bring life back into our soils . Seeding, grassing, compost and mulch are thus put in place to meet the specific needs of each plot . The objective is to nourish the soil with all the materials we have available in order to limit the use of external inputs as much as possible. Pruning and disbudding are carried out in order to respect the flow of sap. This meticulous work allows us to reduce the impact of wood diseases and increase the lifespan of our plots.
"The best purchase you can make in a winery is a chair to watch your vat work and not intervene" Henri Jayer
Our winemaking style aims to be as interventionist as possible . The quality of the grapes must therefore be impeccable to highlight each climate and each vintage. In the cellar, tasting remains our best tool to adapt our interventions from aging to bottling. All vintages are different and require significant adaptation of our practices. Finesse and complexity for the reds, elegance and balance for the whites. Our wish is to express the terroir of each of our appellations .
Only a diverse ecosystem can claim to be balanced.
Our quest for circularity has led us to livestock and meat production. Cattle are an important part of a diversified and balanced farm . The livestock is made up of Charolais and Salers breeds. Feeding our cows exclusively from our pastures and a short-circuit distribution system allow us to have a very low carbon impact .
We work daily to reduce the environmental impact of our activities. Many experiments are underway to continuously improve the health of our terroirs. We have at our disposal strong agronomic resources that allow us to follow the interest of our practices.
After ten years of having developed the wine estate as close as possible to respect for nature, we wanted to give it another dimension. We then turned to regenerative agriculture and permaculture. It was obvious for us to diversify and have an open agriculture.
Our desire is to create a harmonious and sustainable ecosystem. We want total symbiosis between our vines and our other crops. Since the beginning of the adventure, our objective has been to nourish our soils with all the materials we have available in order to limit the use of external inputs as much as possible.
In the vineyard, our main objective is to bring life back to our soils. Sowing, grassing, compost and mulch are thus put in place to meet the specific needs of each plot. Pruning and disbudding are carried out in order to respect the flow of sap. This meticulous work allows us to reduce the impact of wood diseases and increase the lifespan of our plots.
"The best purchase you can make in a vat room is a chair to watch your vat work and not intervene"
Our winemaking style aims to be the least interventionist possible. The quality of the grapes must therefore be irreproachable to highlight each climate and each vintage. In the cellar, tasting remains our best tool for adapting our interventions from aging to bottling.
All vintages are different and require a significant adaptation of our practices. Finesse and complexity for the reds, elegance and balance for the whites. Our wish is to express the terroir of each of our appellations.
Our permaculture garden, Loaris, is currently made up of two plots A pond, chickens, geese, bees, a mandala and crop beds: this garden is the fruit of nature. The association of crops, mulching, or even compost allow us to operate in total autonomy throughout the year.
Our search for circularity has led us to animal husbandry and meat production. Cattle are an important part of a diversified and balanced farm. The breeding is made up of Charolais and Salers breeds. Feeding our cows exclusively from our pastures and a short circuit distribution system allow us to have a very low carbon impact.
