« My way to work the vineyard and the wines is simple. I promote the vintage with only single grap from one single parcel, with a long aging on lees to improve the autolysis of the yeast 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 thought i produce blanc de blancs. The pinot noir, by his complexity, is a grap variety which plot me very much. I prefer inox instead of the wood, to keep an intact expression of my vineyard. I’m not labeling organic viticulture, however i’m much more closer to the organic method than conventional method. I’m practicing some creeds from the biodynamie which seem interesting and useful.
Today, i consider myself as a winemaker responsible of his terroir. In the vineyards, no anti-rot, no anti-oidium from synthesis chemical products, a management of the anti-mildiou carefully reasoned ally to some tiny dose of copper. The glyphosate has been banished more than 20 years ago.
In my eyes, understand and take care of my vineyard is the biggest part of my job of winemaker. »
