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Thibaud Brocard
Champagne, France
My way of working the vineyard and the wines is simple. I promote the vintage with one single grape varietal from the same hillside, with a long ageing on lees to improve the yeast autolysis and obtain those aromas of brioches that i enjoy so much. In my mind, there is a true passion for the blanc de noirs, even though I also produce blanc de blancs. The pinot noir, by his complexity, is a grape varietal that intrigues me very much. I prefer stainless steel to wood vats, to keep an intact expression of my vineyard. I’m not labeling organic viticulture, I've been doing 2 years of official conversion in 2015 and 2016 but i stopped in 2017 momently because 2016 put me down. We plan to try it again in 2020, we need to be ready. However I’m much more closer to the organic method than the conventional one. My creeds come from the biodynamic wine production which seems interesting and useful. Today, I consider myself as a winemaker responsible for my terroir. In the vineyards, I don’t use any anti-rot sprays, no anti-oidium treatments. My treatment against the anti-mildew is carefully managed, I only use tiny doses of copper, decoction and when i have no choice a tiny quantiy of synthesis products . The glyphosate was banished more than 20 years ago. In my eyes, understanding and taking care of my vineyard is the biggest part of my job as a winemaker.
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