Historia
|
|
Viiniviljelykset
Man, earth and plant
In tuning into this marvellous spectacle of intimacy, which the vine naturallay cultivates with its cosmic-telluric environment, one cannot help but think of the men who accompany and encourage it in a mutual quest for perfection. Today we are still reaping the wisdom of our ancestors, who provided us not only with soils scintillating with vitality, but with plants carefully selected and adapted to the subtlety of each parcel over generations. What ensues is like a great symphony : the climate gives the rhythm, the soil the resonance, and the vines play the part of first violin. In essence the orchestra conductor is our whole team that works daily and passionately to offer the finest, most delicate expression of our closest companion, the vine.
" In the vegetal realm, wine alone allows man to understand the true savouriness of the earth" -Colette-
To assume the role of conductor implies having the ability to compose harmoniously with the talents of every instrument at hand. An intimate relationship, even carnal one, will ultimately burgeon.
One must be ever mindful that it is the vine that produces the wine first and foremost. Since we cannot control the weather, we focus our attention essentially on the plant and naturally on the soil. Not only does the ground serve as base, it is the locus of immense diversity and complexity in both geological and biological terms. In order to optimize the vitality of our soil, we use no herbicides. However ploughing, wether mechanical or manual depending on the parcel is essential.
Therefore, no synthetic molecule serves as plant protection (control ECOCERT). To have a well-balanced vine means to have a healthy vine.By reintroducing ornamental or medicinal plants and beehives, we can largely reduce preventative interventions to simple herb teas (nettles, dandelion...) and decoctions (horstail, wicker...)
The small yields have allowed us a to monitor havest more rigorously and, excepting grave climatic conditions, to produce wines that reflect our passionate aim for quality.
Viinivalmistus
|
The winemaking process then goes through three distinct stages : -pre-fermentation maceration period of 5-8 days at temperature of 13-14°C Most years, the total maceration period lasts about 4 weeks, which is relatively long for traditional winemaking in Burgundy. We believe it is far more beneficial to give the extracted matter sufficient time to structure itself into something more stable and harmonious during vinification. The moon, largely guiding and presiding over our rhythm of labour, has had a significant influence in both our vineyards and vat house since the 2001 vintage. For example our 4-week maceration corresponds to a lunar cycle (that determines the fluids of the eart). The wines are produced according to a continuous 28-day period to best preserve the vibrational state of water in the grapes at the moment of the cutting. If this notion seems far-fetched for most amateurs, it allows us, notwithstanding the rigorous lunar calendar, to obtain more precise wines with better minerality. Never forget : wine is constituted principally of water. Depending on the appellation and age of the vines, our wines will age 18 to 24 months in barrels, with a percentage of new oak ranging from 0% for the village appellations to 30% for the old vines of Clos des Epeneaux. Preserving the wines Most of our wines are neither fined nor filtrered to preserve the utmost quality. However, in spite of microbiological controls throughout the ageing process, we strongly advise that they be kept around a temperature of 12°C. Don't hesitate to carfe (in a closed carafe) young vintages at cellar temperature. Generally speaking, we advise patience. Even though by carafing young wines will open up, they will in no way offer the richness one can expect from those that mature a minimum of 10 to 15 years. |