A vineyard on a human scale
A vineyard on a human scale
Floors and their maintenance
Our plots are very calcareous with the presence of clayey areas in places: the limestone rock outcrops directly at the foot of the vines. The clay layer provides a water reserve during periods of drought.
Today, we seek to maximize sustainable viticulture and we pay particular attention to the selection of pesticides that are the most respectful of human health and the environment. We encourage and stimulate the life of the soil by mechanical work of the inter-rows combined with a desired natural grassing in and around the vine. This weediness is controlled by the action of grinding.
Let’s listen and help nature, Daniel BOUJU draws its quintessence in the production of cognac!
Ugni blanc: the reference grape variety
Ugni blanc: the reference grape variety
Harvest…
October , the grapes reach maturity and the harvest can begin. The use of the harvesting machine allows us to optimize the quality of future wines to be distilled by harvesting the grapes at the maximum of their maturity and in the times granted by the weather conditions of the year. The grapes, treated with great care from the harvest, are pressed in our vinification cellar, and the juice thus obtained is left to ferment. Only the indigenous yeasts naturally contained in the grape will ensure the alcoholic fermentation, the stage in its transformation from grape juice to wine. Once the alcoholic fermentation is complete, we obtain this white wine with a low alcohol content and a high acidity content, which will rest on its lees until its distillation.
