Over the years, we have evolved towards a more environmentally-friendly viticulture, and we are constantly seeking ways to adapt to climate change in order to maintain the typicity and freshness of our Chablis wines.
Climate change is characterized by excesses: very dry climate: drought, very wet climate: excess water.
Since the 2017 vintage, we have been awarded HVE 3 certification in order to adopt a more virtuous approach to the environment:
. By bringing back biodiversity to our vineyards: we have planted hedges, grassed some of our vines (chosen according to their vigor), ...
. By using fewer treatment products: we use reduced doses and select respectful products (no toxic products for humans or nature),
. By no longer using herbicides: we use mechanical weeding (interceps).
. By using organic fertilizers.
To help us evolve, we take an active part in trials, in partnership with the Yonne Chamber of Agriculture (plant cover, etc.) and with manufacturers of new equipment (BLISS ECOSPRAY: anti-drift treatment device, etc.), in order to advance our practices towards greater respect for nature and better adaptation to climate change.
In this respect, we took part in trials of UV BOOSTING panels (and then equipped ourselves, because we were convinced of their benefits). By providing the vines with type C UV light, we strengthen their immune defenses, which in turn reduces the need to use products.
IN WINTER :
We replace dead vines. Plant mortality is due to wood diseases and climatic changes (excess water, excessive temperatures).
We have begun to change our planting material by replacing our vines with more resistant rootstocks.
We prune the vines from mid-November to the end of March.
We use electric pruning shears.
Pruning is adapted to each plot.
Since 2021, we've been pruning later to prevent spring frosts.
SPRING :
We prepare the soil for the campaign: our aim this year is to sow tractor-passable rows of clover and ryegrass in the spring, to create treads that will enable us to pass through with the tractor, whatever the humidity, without compacting the soil.
To weed, we scratch the vines. This is superficial ploughing to respect the life of the soil, and we use the Intercep tool to clean under the vines.
We combat spring frosts by pruning late (so that the main buds are less advanced and therefore less gelling). On the most advanced plots, we use a Ventigel, a large mobile fan mounted on a trailer. It stirs up the air and limits the impact of frost.
When the weather's fine, we lower the rods and attach them to the wires, then set up the trellis: we raise the wires and place the shoots between the wires.
We carry out cryptogamic treatments against mildew and powdery mildew, mainly using copper and sulfur. We use UV BOOSTING panels to stimulate the plant's natural immune defenses.
To treat, we use confined downspouts (BLISS) which limit product drift.
At the end of spring and during the summer, we trim the vines: we carry out two ecimages at the beginning of the season and then trim regularly to contain the vegetation.
In the Pinot noir vineyard, we practice tight disbudding: we remove the buds grown on the old wood and select the most beautiful bunches to control yield in order to concentrate aromas and color.
SUMMER:
We continue mechanical weeding as long as the grass grows, and apply further treatments if necessary (depending on rainfall, as rain washes away the treatments).
We control the growth of the tales by trimming.
Maturity tests begin 15 days before the harvest. We analyze samples taken from test plots and taste the berries in addition.
These checks enable us to fine-tune the harvest time for each plot.
HARVESTING TIME:
We harvest in late summer or early autumn, depending on the year. I've noticed that over the last 30 years, harvesting has become two to three weeks earlier.
We harvest the Grands Crus and young vines by hand.
The rest of the vines are machine-harvested. We have a high-performance harvester equipped with an automatic sorting table. We use shaking systems that respect the vines.
The grapes are transported to the press in stainless steel skips as quickly as possible to preserve the quality of the harvest.