We aim to maintain a natural balance to ensure the vine does not succumb to the vagaries of the weather (drought, heavy rainfall). We achieve this balance by adding a small quantity of our own compost, prepared with biodynamic ingredients. In the spring, the green cover, which is rich in natural flora, effectively controls the rate of growth of the vine to produce wines which are very true to terroir. We use a mix of plants (meadowsweet, nettle, yarrow, dandelion and horsetail) which we gather ourselves, infuse and spray. This reduces the amount of “Bordeaux mixture” required.
We hand harvest the grapes carrying out an initial selection on the vine to ensure only healthy grapes reach our cellars.
Vinification and Ageing
Les Quarterons is fermented using only indigenous yeasts. Fermentation is done in stainless steel tank, at low temperature, between 15˚c and 17˚c to conserve all of the aromatic finesse.
The wine is aged for 12 months in concrete tank.