Wine is first made in the vineyards. Over four hectares (10 acres) of land, our vines combine sunlight, rain and nutrients in the soil, into balanced and aromatic grapes.
Conversion to organic farming was initiated as early as 2007, and completed in 2015. A logical and down-to-earth move for us, based on sustainability-related concerns.
Faced with climate change, we have been considering such alternate options as limited ploughing and extended cover crops, in order to restore the vine and soil resilience.
The objective is twofold: To increase carbon capture, while improving water storage. The broad beans, peas, vetches, spelt and oat that we grow, all come together within a living ecosystem and help achieve sustainability.