HAS THE APPROACH TO WINEMAKING CHANGED TOO?

 

Alexandre

“As with our vines our concept is to keep all our actions as natural as possible. All our fermentations have always used natural yeasts and we are using some whole clusters for fermenting some of our reds. We continue to work on using minimal doses of sulphur, but it is important to remember that there are limits to reducing sulphur because it helps guarantee that all of our customers, all over the world, will always taste the same wine we bottled in Beaune.”

IN REAL TERMS, WHAT DOES THIS ACTUALLY MEAN?

 

Alexandre Brault

“In recent years, we have formed an experienced team that works alongside Michael our vineyard manager. The team has used organic and biodynamic vine growing methods for many years with the guiding concept to have the healthiest vines possible: vines that are full of life and energy. This involves an increasingly precise way of working with the soils and serious thought on vine treatments with prevention the goal rather than a cure.”

IS THIS A TRANSITIONAL YEAR FOR THE DOMAINE?

 

Alex Gambal

“It marks us coming back to our roots because we began to lease a plot of vines in the village appellation of Savigny-les-Beaune in the lieu dit named Les Grands Picotin and is also the first year we converted all our methods to organic and biodynamic viticulture.”

Moving up to higher speed to ensure fine quality is now under way with the start of organic and biodynamic viticulture.

— 2011 vintage—

Purchase of vines in Bâtard-Montrachet

in Beaune since 1997

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— 2011 vintage —

Purchase of vines in

Bâtard-Montrachet

Moving up to higher speed to ensure fine quality is now under way with the start of organic and biodynamic viticulture.

IS THIS A TRANSITIONAL YEAR FOR THE DOMAINE?

 

Alex Gambal

“It marks us coming back to our roots because we began to lease a plot of vines in the village appellation of Savigny-les-Beaune in the lieu dit named Les Grands Picotin and is also the first year we converted all our methods to organic and biodynamic viticulture.”

IN REAL TERMS, WHAT DOES THIS ACTUALLY MEAN?

 

Alexandre Brault

“In recent years, we have formed an experienced team that works alongside Michael our vineyard manager. The team has used organic and biodynamic vine growing methods for many years with the guiding concept to have the healthiest vines possible: vines that are full of life and energy. This involves an increasingly precise way of working with the soils and serious thought on vine treatments with prevention the goal rather than a cure.”

HAS THE APPROACH TO WINEMAKING CHANGED TOO?

 

Alexandre

“As with our vines our concept is to keep all our actions as natural as possible. All our fermentations have always used natural yeasts and we are using some whole clusters for fermenting some of our reds. We continue to work on using minimal doses of sulphur, but it is important to remember that there are limits to reducing sulphur because it helps guarantee that all of our customers, all over the world, will always taste the same wine we bottled in Beaune.”

— 2011 vintage —

Purchase of vines in

Bâtard-Montrachet