In order to best express the uniqueness of our terroirs, different treatments are apllied to the soil and to the vines:
If equilibrium is reached, the plant will defend itself to resist parasites. However, we will occasionally intervene to help the plant by using infusions to prevent certain diseases, and if necessary, with mineral matter, albeit at very low doses.
All preparations and infusions require "dynamising" beforehand which consists of shaking the plant in lukewarm water in a spiral motion which is suddenly reversed at various given moments. This transfers the energy of the substance into the water which is used as a spray in homeopathic doses. The preparation is applied on days according to calendar (astronomical information pertaining to the different rhythms of the moonn the planetary positions...)
The crop is harvested manually according to the maturity of skins and pips in order to respect the grapes which will be pressed whole in pneumatic and vertical presses. Slow extraction allows us to have clear juices which do not require the addition of oenological products, with the exception of sulfur in low doses. No chaptalisation or fining is performed.
Biodynamic culture allows yeast life to occur and develop on the skin of the grapes. The more varieties of indigenous yeast, the more distinctive the wine. It is, therefore, not necessary to introduce foreign yeast which direct the flavours and end up standardising the wines.
After several months of fermentation, the wines remain in contact with their lees which nourish and at the same time, stabilise them naturally. The wines are bottled when we feel that they are ready, always in function with the moon in order to preserve the fruit. Biodynamics provide better stability and preservation of the wines whilst giving them more energy and vitality.