January 2013 was the first opportunity to taste our very first cuvée made from organic grapes. This cuvee will reach the market by the end of 2014.
Right after the end of the 2012 harvest, we adopted new practices and this time, biodynamic practices such as the use of preparations, composts, decoction of plants and herb teas in order to minimize the use of copper. Indeed, copper stays a harmful product but it’s indispensable in the fight against mildew.
We don’t make wine, we grow wine, and we pay attention to every single step of viticulture and winemaking in order to elaborate natural Champagnes that reflect the taste of the terroir and our know-how.