:: WINE AND WINE-MAKING   Domaines Landron farming and wine-making
farming

As we are permanently preoccupied with quality in the vineyard, we have decided to evolve in favour of an organic farming prohibithing the use of chemical fungicides and this since 1999. The lands are entirely ploughed in order to taste a stronger minerality in the wine. We fertilize with organic compost and with calcium lithotame.

Treatment of the vine are made with sulphur and copper-based products.
Applications of plant-based products on the vine complete the treatment. Attacks of the grey rot are naturally slowed down thanks to the vines thinning out the leaves. With a density of 7000 vine-plants per hectare we have adopted the Guyot simple trimming, limited to 8 buds in order to regulate the produce to 50 hectolitre per hectare. Somme years, in some hillside vineyards as Fief du Breil and Clos de la Carizière we carry out a green grape picking to bring the produce to 40 hectolitres per hectare, to avoid hydrous stress and to keep a better concentration in juice.
 

wine-making


 photo© M.PLASSART		 The grape-picking date varies following wines exposure and subsoil.
When vintaging in the best soils the whole, gathered grapes are pressed in a pneumatic wine press in order to avoid any grinding.

In order to preserve the identity of every soil, winemaking is made per vineyard.

Juices slightly settled ferment thanks to indigenous yeast in glass-coated cement vats thermo regulated.
Following their potential preservation, wines are bred on their lees from 6 to 12 months in order to give the wines structure, mellowness and natural stability.
The Amphibolite nature vintage is an exception to the rule as we can drink it from springtime on because of its mineral smooth origin.

We must hand down a sound earth to the next generation. We must leave no scars.

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