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
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.