Vincent�s work in the vineyards is driven by observation and relies on
two main principles: permaculture and agroforestry. He promotes soil
health through the preservation and augmentation of biodiversity via
full cover crops in the spring, low-no tillage, and home-made compost
and plant preparations. Additionally, besides nourishing the soils.
the mulching of cover crops protects the vines against extreme
temperatures, limits soil erosion and reduces weeds. In a somewhat
pioneering fashion, Vincent embraces the centuries-old concept of
Agroforestry � the intentional integration of trees into a crop
system. In this case, in his vineyards. He believes the grape vine to
be one of the most sensitive crops to its environment. By planting
trees among the vines, the plants find balance, community and "their
place" in a more complex and diversified ecosystem.
In the cellar, Vincent�s aim is to interfere as little as possible in
order to highlight the work he and nature have achieved together in
the vines. His inaugural cuvees see slightly different paths to the
bottle. For L�Arbre (Meunier from Les Voyets), indigenous yeast
fermentation takes place in small stainless steel tank, followed by a
full year of tank aging. This vintage cuv�e spends the requisite 36
months sur lattes and sees no fining or filtration before being
disgorged by hand with zero dosage. The Chemin des Rois (Pinot Noir
and Chardonnay from Mont Age) is fermented with indigenous yeast in
barrel and sees absolutely no additives. A full year of aging takes
places in barrel, followed by 24-42 months sur lattes, without fining
and filtration, nor any added sulfur or sugar/dosage.