Working the soil is an important step in our methods of cultivation. Done correctly and at the right time (that is, by respecting the living world through the seasons), it allows the grapes to be properly transformed into wine.

Working the soil (mowing, hoeing, turning the soil under the vines ……) helps the root system to draw on a greater mineral diversity, allowing the vine to be less sensitive to climatic and water disturbances.

While preserving the natural life that surrounds us, we work alongside it to optimize the quality of the grapes and therefore our wines.

A single earthworm turns on average a ton of soil per year. Knowing that one hoeing is worth two waterings, we seek to preserve, and to disturb the microbial life as little as possible, by favouring only shallow ploughing.

To limit the risk of Spring frost, we remove the grass under the rows of vines.

We preserve the natural grass cover in the rows of some parcels. This allows us to control the vigour of the young vines and to limit gullying in the steepest soils favouring the penetration of rainwater.

In addition, it takes the pressure off the soil during the wet season, when a tractor passes through, without fear of breaking up or compacting the soil.

In summer, the grass can be rolled to create mulch that keeps the surface cool.

Read  “We are the caretakers of the vineyard and its environment” (by Anne Graindorge)

Read “What is Biodynamic viticulture ?” (by Anne Graindorge)