FROM THE VINE TO THE WINE
Biodynamics
REGENERATIVE AGRICULTURE WITHOUT SYNTHETIC CHEMICALS
Biodynamic viticulture, founded by Rudolf Steiner, starts with the cultivation of the vine and goes right through to vinification. To find the right balance between the plant and the soil, the winemaker works the land using biodynamic preparations, energising composts and plants. All this is done in accordance with the biodynamic calendar.
Biodynamics describes these viticultural practices based on a vision of the soil as a living system, offering the terroir the opportunity to express itself and reveal all its individuality while reinforcing its immunity.
A VINEYARD WITH CERTIFIED PRACTICES
Through regular planting, replacing missing vines in the plots where they are needed with carefully selected high-quality plants and regular replanting of plots to ensure their longevity with massale selections of plants, Ludovic ensures the quality of his land.
Convinced that there is incredible life in our soil and in the roots of our terroirs, the team uses plants and plant extracts, including nettle, horsetail, wicker, dandelion, comfrey, yarrow, chamomile matricaria and valerian to make spray concoctions to prevent vine diseases. Natural elements such as sulfur and copper are applied in proportions that meet Demeter specifications.
The biodynamic signature is based on the use of pulverised preparations, in particular preparation 500 (horn dung) and 501 (horn silica).
Other plots may be planted with natural or sown vegetation to improve soil structure and encourage microbial life.
Solar, lunar and planetary influences guide Ludovic in his work throughout the year, both to avoid unfavourable periods and to make the most of the most favourable cosmic windows.
DEMETER CERTIFICATION
Being a Demeter-certified farmer means practicing organic agriculture complemented by a regenerative approach. The internationally recognised Demeter certification is stricter and more advanced than the organic label and follows precise specifications. Each year, the certified estate is audited by an independent body.
TRADITIONAL GRAPE HARVESTING
The Burgundy grape harvest is a key moment and generally takes place 100 days after the vines flower. The grapes, ripe at last, are ready to be picked. With secateurs in hand, the harvesting team picks only those grapes that are in perfect health.
WINEMAKING THAT RESPECTS THE INDIVIDUALITY OF OUR TERROIRS
For Vignobles Ludovic Pierrot, winemaking is a key stage in revealing the identity of each terroir. Ludovic’s aim is to reproduce the grandeur of the terroirs in Burgundy where limestone rock produces wines with a beautiful freshness and minerality. The team carefully adapts to each plot and each vintage, without ever getting stuck in a rut or routine, to extract the full potential of each terroir.
WHITE WINES
After sorting by hand in the vineyard and then on a vibrating sorting table, the whites are pressed directly on arrival at the winery, followed by gentle must settling to eliminate lees the least qualitative. The juice then undergoes natural alcoholic fermentation with indigenous yeasts in temperature-controlled barrels.
RED WINES
Cask ageing
The symbiosis between wine and wood is paramount. Our requirements are centred on the choice of barrel respecting the identity of the terroirs and the winemaker’s signature. Ludovic favours French forest oak with a fine grain, lightly toasted and mature wood. Bottling is carried out according to the lunar and biodynamic calendar.
As with the white wines, the reds are sorted in the vineyard, then a second time on arrival at the winery. They are then vinified with a generous proportion of whole grapes, before undergoing cold maceration, followed by a natural start in wood or stainless steel vats. After the vatting period, the must is pressed and the lesser quality lees are removed before the wine is placed in barrels. Ageing can then begin.