UNDERSTANGING

The Estate’s Philosophy

Since the estate does not resort to any “cosmetic surgery” in the cellar—which often makes the wine more appealing at the expense of its authenticity—it works throughout the year to help the vines draw nourishment from the unique characteristics of its schist soils, absorbed by the roots, and from the microclimate captured by the leaves. In addition to biodynamic preparations, throughout the winter, Ouessant sheep tend the vineyards like true gardeners.

Starting in the spring, various herbal teas help mitigate potential climatic extremes. Thyme—or, more broadly, other members of the Lamiaceae family (such as lavender, oregano, savory, and sage)—warm the soil and can provide protection against frost. The numerous nettle infusions support sap flow, especially during periods of drought, which helps boost photosynthesis and thus allows the grapes to reflect the unique climatic characteristics of the vintage.

To limit the negative effects of monoculture on vineyard land, plots eligible for the appellation are intentionally left as pastures or wooded groves, with an almost constant presence of various animals (donkeys, horses, goats). A herd of ten cows and a Nantes bull (a breed threatened with extinction in 1985), raised on the estate’s land, provide the necessary annual manure. This practice has been in place for 40 years, and thanks to the quality of the terroirs, the wines express flavors that are 100% derived from nature. At this point, wine is therapeutic !

AT THE VINEYARD

A few examples of practices that are prohibited in the wine cellar

  • No cold treatment : Cold is the force of death, the opposite of life. This technique, which removes tartar and lowers the wine’s acidity, is, in our opinion, undesirable. When viticulture is sound and yields are reasonable, the acidity is always balanced.

  • No added yeast : In biodynamic agriculture, indigenous yeasts are abundant and vary from year to year; they enhance the distinctive character of each vintage. Industrially produced yeasts are very often aromatic (and genetically modified); they introduce flavors that are completely foreign to those that the appellation is meant to develop.

  • No fining: this is an old method; however, we do not believe it is necessary to add isinglass or egg white to the wine given the small quantities we produce. Clarification occurs naturally in the barrel through sedimentation.

  • No temperature control during fermentation : in our region, when working with small quantities (one metric ton yields about 600 liters), a rise in temperature to 25–30 °C for a few days during fermentation does not seem harmful to us at all. Forcing a wine to ferment at a constant temperature may run counter to the very nature of fermentation, which is a kind of “fever” that gives rise to a new state. Fermentation periods range from two to four months, sometimes longer.

RECOMMANDATIONS

Showcasing Our Wines at a Tasting

Wine made from high-quality grapes, grown using very sound agricultural practices, benefits from oxidation for a long time before it begins to suffer from it. In a half-full, recorked bottle, our wines are often at their best after three to four days.

Due to the ripeness of the grapes, the wines display a pronounced golden color, which should in no way be attributed to oxidation. Sometimes, botrytis (also known as noble rot) may be detectable.

Depending on the vintage, the wines may be bottled with a higher CO₂ content, which arises naturally from fermentation. This greatly aids the wine’s aging potential and allows for reduced sulfur content. A slight effervescence may occasionally occur, especially in younger vintages; aeration eliminates this phenomenon.

Our wines should, if possible, be decanted several times or opened 24 hours in advance if they are less than five years old. Serve at cellar temperature, which is a minimum of 13°C (we recommend 14–15°C). A half-full, recorked bottle will improve over several days when stored outside the refrigerator.