Champagne Couche à Buxeuil

I always keep the nature concern and I study with meticulousness the needs for my vines and I transmit energy and wellbeing to them by using treatments in biodynamics.

In official conversion since 2008, I use to reinforce our vines: decoctions of medicinal herbs (valerian, horsetail, nettle, wicker, oregano …), silica pulverizations crystallized (quartz reduced out of powder) and addition of compost.

Helped by some experts, these innovative cares, subjected unceasingly to the experimentation, give the rhythm of the daily work in the vineyard. Today, my soils express all their richness.





For 10 years, I have continuously increased my competences in Bio by meeting other organic wine-growers from all over France. After several training courses abroad, I bring a culture, still not very widespread in Champagne wine-growing region, based on an environment-friendly method which protects microbial life in its soils and its sub-soils. Grass has been growing in vineyards since 1999, in order to improve the soils, fight against erosion and control the production.

To practice these very high level techniques, I initially called on a specialist recognized by most prestigious winegrower, Mr. Claude Bourguignon, Agricultural engineer within the L.A.M.S. (Microbial Analysis laboratory of the soil). Some samples have been realized in different places of my vineyard in order to analyze their soils and basements and as well as possible to determine the potential of my vineyard.

I develop also my competences in doing some formations with Pierre Masson, adviser into Bio-dynamics. “To look after the plants by the plants” requires specific competences that only Eric Petiot is able to teach me.

I am especially interested in new experimentations, I like to push back my limits. This is why, I took a risk in my vineyard of Montgueux: do not use any copper during the season 2010, even if the weather was very rainy. Successful bet!

I am very concerned to contribute to the development of the Bio-dynamic, I take part in a scientific program which consists on making some tests on the “protéodies”. We are currently only five in the world who have set up, in our vines, a beacon functioning on the frequencies of the music, in order to fight against the Mildew or the Esca. Those researches are at their beginnings but there are already some interesting results.






The cellar

The fermenting room thermo-controlled, the arched cellars and the barrels of oak, contribute to a harmonious vinification of wines. All along the vinification, I taste the wines and I check my impressions with diferent experienced oenologists. Alcoholic fermentation with indigenous yeast requires a very detailed attention. I vinify my wines with a very low dose of sulphur and even without sulphur.

Those successive tastings of the wines in wine storehouse contribute to the recognition of know-how. My permanent concern of quality and of the environment offers vintages quoted and rewarded. My wines are assembled with meticulousness, with maturity, to allow the development of my various vintages.