It was at the beginning of the 90s that we began to imagine “bio-regulation” practices for our ecosystem. With strict respect for the terroir, we have developed a method allowing us to control certain diseases or pests of the vine.
Thus, we have been able to regulate a significant number of pathogens inherent in the vine without the addition of products, whether synthetic or natural, and with the help of the natural management of arthropods such as spiders or spiders. insects.
With this in mind, in July 2012 we wanted to apply “bio regulation” in our cellar and therefore to our wine. With the collaboration of the microbiologist Christophe Gerland, our teams were able to develop a wine without added sulphite which results from the understanding of the work of our indigenous yeasts and bacteria by their observations and their quantifications in our wine.
This therefore results from the “bio-regulation” of alcoholic and malolactic fermentations.