Because we firmly believe that the quality of our wine depends above all on the quality of our vines, we cultivate our vines with a great deal of care, paying particular attention to the health of the soil. We favour the use of "enherbement naturel maîtrisé" [grassing down] to encourage natural diversity in the plants found in our vineyards. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.
During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.