ORGANIC WINE

Offering a wine as natural as possible could be reason enough in itself, but it is far from our only motivation. This approach reflects a broader desire to practice a form of viticulture that is ecologically responsible.

The first beneficiaries of clean, environmentally respectful viticulture are people: those who work in the vineyard every day, those who live near our plots, and those who enjoy our wines. It also benefits our working tool — the vineyard itself — by preserving soil life, encouraging biodiversity in the surrounding flora and fauna, and safeguarding the long-term quality of our terroir.

It is worth remembering Pasteur’s famous words: “Wine is the healthiest and most hygienic of beverages.” Wine is a product in which no toxic microorganism can develop (which is why you will never see an expiration date on a bottle!). But for these words to remain true today, wine must also be organic, free from residues of synthetic pesticides.

Marc Dufumier, student of René Dumont, is an agronomist and leading figure of agroecology, which he defines as “the science that studies ecosystems shaped by farmers.” His approach is scientific — far removed from industrial, yield-focused agriculture, but equally distant from fashionable theories that rely on esotericism, credulity, or opportunistic marketing.

For him, “with its specifications, its label, and its certification system, organic agriculture is the form of farming that most closely aligns with agroecology.”