Biology, agroforestation and biodynamics.

Change of rhythm.

"When we start asking the simplest questions, and we unravel the entanglements of all the practices we have learned over several generations, we conclude all too easily that man was made to dominate nature. 

We viewed the ground as a simple support, we added fertilizers and weed killers, we used synthetic phytopharmaceuticals, we started using increasingly heavier and more complex mechanization and forced the growth of the vines to our own rhythm. All at the expense of the uniqueness of the soil and the sensitive approach of the winegrower.

Return to the soul of a great ‘vin de terroir’ is not easy, but the results are gradually starting to show. There are secret connections between every plant, a symbiosis between the animal and plant world, which improves the correct development of every species. The winegrower is enabled by this natural balance to preserve the soil and to give that soil the chance to express itself in a free and healthy way.

The halving of the vineyard, the eight different grape varieties, the minimal use of copper and sulfur, the planting of about a hundred trees and shrubs per year, the settling of animal species in the vineyard, the application of plant infusion on the vine in herbal medicine, the sowing of varied plant cover all around, stopping excessive mechanization: these are all practices I have implemented to recreate a living, balanced and sustainable wellbeing."

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"The grape of a vine in balance, tells a whole story."

A grape that is not drenched in chemicals, that has no yield due to prescribed laws, is almost capable of transforming into a great wine on its own.

At this stage, it is the winemaker's job to eliminate himself as often as possible so that the grape can take its course and grow into the grape that it should have been naturally. Any intervention must be careful: a caress, a little help, an accompaniment that fully respects the identity of the terroir.

"All white grapes and much of the red grapes are hand-picked so as not to damage the crop or the soil."

The transfers of the grapes and juices are mainly controlled by gravity to preserve the integrity of each berry as much as possible. The white must is placed in oak barrels, fully protected against oxidation.

For best results the delicate red extractions are done by trapping and infusion. The careful execution of all those activities, where respect for the fruit is crucial, allows me to significantly reduce the contributions of sulfur in my wines and shows me a little more of Montplaisir's character in each harvest.