Our way of working integrates the wisdom and knowledge of our ancestors with the latest 21st century advances.
Certain approaches, today called “alternative” were actually part of our ancestors’ ways of working: on our land we work the soils, we ‘dynamise’ our treatments, we follow the lunar calendar…
N.B. We do not have any organic or biodynamic certification.
Member of the “Les Artisans de Champagne” association.
"I don’t follow any standardised ‘recipe’. I work, moment by moment, adapting each day to the ever-changing nature of the soil, the plant and the season.
I observe … I am there in the moment … I am patient; a sharp eye, an experienced hand, and a sensitive spirit are my tools. And that’s it, that’s what makes an ‘Artisan du Champagne."
In order to have biodynamic certification one has to apply to the Demeter Association
(for all types of agriculture) or the Biodyvin Association (for winegrowing) .
Biodynamic agriculture ensures the health of both soil and plants. It focuses on the notion that each agricultural area should be considered as an independent reality : individual, coherent and alive.
The application of different dynamised* preparations at optimal moments enables the different grape varieties to express themselves fully in the living soil. This enables the vine to find an equilibrium between the cosmic and terrestrial forces.
*Dynamisation : the process of transferring the energy and active ingredients of a preparation (compost, silica ... ) to water.
The lunar calendar
The work carried out on the vines and in the cellars is undertaken in harmony with the cycles of the lunar calendar.
The moon and the planets influence not only the tides but also the limestone soil, our vines and our Champagne wine due to the water content.
The different cycles, annual, monthly or daily of the lunar calendar bring rhythm to the laws of nature and resonate at the deepest level of every living thing : bringing vitality, energy, fruitfulness, combining the SO2 ...
Geobiology is the study of electromagnetism and lines of force emanating from within the Earth (our planet is alive!).
This approach enables us to regulate any disturbing influences.
For example we could name :
- Telluric imbalances related to the presence of disturbances in the under-soil (Hartman / Curry network, Peyré...),
- Harmful magnetic fields caused by electrical installations,
- Disturbances in energy circulations caused by the shape or dimensions of a building ...
All these different elements have been taken into account in the layout of the vines and the construction of the cellars, and the winery; work undertaken by Pneumatit "la vie dans le béton".
At the optimal moment of maturity the grapes are harvested and then quickly squeezed on one of our two presses.
The winemaking which then follows is undertaken with great care.
We still follow the lunar calendar at this stage (choice of dates for tapping, drawing, disgorging), we limit the use of SO2, and we use natural chilling when moving our wines (following the weather conditions), our wines are not filtered.
The second fermentation is then carried out using biodynamic yeasts and organic cane sugar.
A slow fermentation favours the production of small, elegant bubbles. To optimize this process we carefully control the temperature of the wine, the wine-cellar, and empty bottles before the wine is drawn.
This search for equilibrium is prolonged in our cellars which are subject to very careful monitoring.
Soil is complex and dynamic. I till the soil using home-constructed equipment that has been specially designed to avoid compacting the soil. This work is essential for deep rooting and root aeration.
The rest of the work is undertaken by ‘the craftsmen of the soil’: several million of them per gram of soil and they are accompanied by between 1 and 4 tons of earthworms per hectare.
The different tasks undertaken on the vines and in the vineyards punctuate the seasons and are all essential :
Our goal is to maintain a healthy plant, which will be capable of bearing high quality fruit; quality that is obtained through deep rooting (in a living, well-nourished soil) and through optimum light exposure (which favours photosynthesis).
or homeopathic dilution: on our lands we prefer to call these treatments ‘knowledge’. We use Barette Vitasel preparations. These dilutions of 128th degree are based upon natural sulphur, copper – hydroxide or sulphate – (which has a fungicidal effect), garlic (which has an insecticidal effect), silica (which regulates the effects of light), plant extracts (Filipendula ulmaria, commonly known as meadowsweet or mead wort and Valerian which both regulate the effects of heat).
This ‘knowledge’ is prepared and used in harmony with the lunar calendar.
or the therapeutic use of plants: "treating nature by nature for nature."
The main plants harvested and used on our lands are nettles, common horsetail, comfrey, burdock, meadowsweet.
According to the manner of preparation :
The fermented extract, infusion or decoction, can have fungicidal, insecticidal, insect-repellent, inductive or even phyto-stimulating qualities.
The pH and the redox of the water and the preparation are critical to obtaining good results.