I work with the seven Champagne grape varieties
the traditional Pinot Noir, Pinot Meunier and Chardonnay, but also with the ancient, abandoned grape varieties: Arbane, Petit Meslier, Pinot Blanc and Fromenteau.
To engage in biodynamic farming, one needs be passionate about the vegetal world. All my vineyards have grass covers, and everything is based on a mutual aid system between the plants.
I am not a winegrower, I am a peasant of the terroir, because my priority is not the development of the vine; it is the soil life, because with good soils, one obtains what one wants from the vine.
My vineyard is a genuine teeming microcosm where the soil is enriched and nurtured by the fauna. The result is a healthy vine, full of life and vigorous.
Even in winter, a vineyard visit allows you to taste wild garlic, lamb’s or plantain lettuce.
I elaborate different composts depending on the soil’s identity and the vine’s needs. Fermented extracts or infusions.
I use a copper dynamiser to prepare my infusions.
Plant preparations: horsetail, stinging nettle, comfrey, willow bark, meadowsweet flowers, parsley, sage, valerian, aloe vera, the natural defense stimulator propolis (bee glue) and cow’s whey.