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Bio, biodynamie, viticulture durable

We wish, like many others, to practice responsible viticulture, and this did not begin yesterday.With our domaine, after progressive adaptation and not without risks, we have ceased to use industrial fertilisers since 1987, weed killers since 1990 and insecticides since 1996.

Burgundy’s winemaking : A philosophy of substraction

According to Daisuke Utagawa, partner and creative director at Sushi-Ko Restaurant, Washington D.C., subtraction allows chefs to reveal the essence of each ingredient in its most honest yet refined state. By subtetly combining ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.