VINEYARDS & PRODUCTION

14 hectares of vines, divided in 25 small plots …..

Terre des Dames has the same structure as 200 years ago: small plots on different levels, surrounded by stone walls and wild scrubland.No pesticides or synthetic fertilizers are applied here. For most of the year, natural cover crops stimulates biodiversity and energize the soil. 

 The blessing of our valley lies in its particular microclimate: several underground springs and streams bring freshness to the terroir. The high chalky cliffs that border the vineyards maintain sufficient humidity and lead rainwater directly beneath our land. We maintain large surfaces of trees and scrubland between the plots to promote biodiversity and optimize humidity.

We take a particular care of our old vineyards: with their deep root system, they are more resistant to global warming. Our oldest vine is 100 years old, others are between 50 and 70 years. For new plantations, we stay true to local grape varieties, which are best suited to our climate. We did not install irrigation to encourage the vines to reach the minerals in deeper layers of the terroir. Yields are around 25 hl/hectare. The vineyard have been certified organic since 2009(Ecocert).

THE HARVEST

Since several years, we harvest only in the early morning to maintain the freshness of our grapes.
All our grapes are harvested by hand and transported in small crates to preserve their integrity.  We are fortunate to have all plots directly surrounding our buildings, thus ensuring a very short transportation to the cellar with minimal stress for the harvest.

Each box is slowly emptied onto a sorting table, where we take the necessary time to scan grape by grape. It is only by close observation, sometimes even tasting, that we know which grapes deserve to enter the cellar.

Only by starting with a pure product is a gentle and natural vinification possible.

VINIFICATION

Winemaking should be a gentle and natural process so as not to distort the grapes. We do not sulphite the harvest, but use natural yeasts to protect the grapes, then let it start its fermentation.

We avoid violent interventions such as too frequent pump-overs. Since we start with a perfectly clean product, we can allow the period with skin-contact to be as long as necessary – sometimes up to four weeks.

When we have extracted the taste and color we aim for, the grapes pass through a pneumatic press, which we rotate with only a minimum of pressure. Rather than having more volume, we prefer to maintain a supple and harmonious product without overly dominant tannins.

Some of our wines are then aged in barrel. Over time, we took out all our Bordeaux barrels (225 L) to replace them with large Burgundy barrels (500 and 600L), always of the finest – and therefore most discrete ! – quality of French oak.

In addition, we work with amphorae made out of sandstone to accentuate minerality and fruit. Our red wines then remain in the cellar for a minimum of two years (three years for the Diva and the Unique).

Only Le Blanc and Rosé are bottled the year following the harvest.