Viticulture

The entire vineyard has been grassed for nearly thirty years. We are looking for a grassland effect rather than a cut lawn in order to encourage the development of natural predators of insect pests of the vine. This allows us to work without insecticides. In addition, fertiliser is only applied sparingly in organic form.

As a reward for all these efforts, carpets of orchids cover our plots on flint and pudding in the spring. This is the ultimate proof, if any were needed, of the renewed vitality of our soils.

This theory of ‘non-action’ has allowed the flora and fauna to reclaim the soil, as well as a moderate but regular growth of the vine plant material, a condition for a good quality of ripeness and expression of the typicity. In addition, the estate has opted for integrated pest management based on the observation of the plant’s reactions to climatic conditions.

grappe de raisin vignes famille durand viticulture

Viticulture

The entire vineyard has been grassed for nearly thirty years. We are looking for a grassland effect rather than a cut lawn in order to encourage the development of natural predators of insect pests of the vine. This allows us to work without insecticides. In addition, fertiliser is only applied sparingly in organic form.

As a reward for all these efforts, carpets of orchids cover our plots on flint and pudding in the spring. This is the ultimate proof, if any were needed, of the renewed vitality of our soils.

This theory of ‘non-action’ has allowed the flora and fauna to reclaim the soil, as well as a moderate but regular growth of the vine plant material, a condition for a good quality of ripeness and expression of the typicity. In addition, the estate has opted for integrated pest management based on the observation of the plant’s reactions to climatic conditions.

grappe de raisin vignes famille durand viticulture
philippe durand dans ses vignes vendange savoir faire

Harvest

Working in the vineyard is a continuous activity that requires the utmost attention and reactivity throughout the seasons. Indeed, the slightest mistake can have serious economic consequences.

Harvesting is always carried out manually at the estate. The harvest of the Chenin Blanc requires an extra effort. For this great Loire grape variety, we proceed by successive sorting. The pickers make up to three passes through the plots between September and October. The sugar content of the musts will determine the wine’s future: sparkling, soft dry, semi-dry, sweet, syrupy and noble grain.

Harvest

Working in the vineyard is a continuous activity that requires the utmost attention and reactivity throughout the seasons. Indeed, the slightest mistake can have serious economic consequences.

Harvesting is always carried out manually at the estate. The harvest of the Chenin Blanc requires an extra effort. For this great Loire grape variety, we proceed by successive sorting. The pickers make up to three passes through the plots between September and October. The sugar content of the musts will determine the wine’s future: sparkling, soft dry, semi-dry, sweet, syrupy and noble grain.

philippe durand dans ses vignes vendange savoir faire

Vinification

Our working philosophy in the cellar is very simple: to accompany the development of our wines with as little intervention as possible. Thus, the harvests reach the cellar in crates, avoiding any settling of the grapes.

For the production of white and rosé wines, we have opted for the longest possible extraction programme in order to obtain the clearest juice possible, without any dryness in the tasting. At the same time, the barrel fermentation for the red wines is quite long, between three and four weeks, with gentle soft extractions.

Vinification

Our working philosophy in the cellar is very simple: to accompany the development of our wines with as little intervention as possible. Thus, the harvests reach the cellar in crates, avoiding any settling of the grapes.

For the production of white and rosé wines, we have opted for the longest possible extraction programme in order to obtain the clearest juice possible, without any dryness in the tasting. At the same time, the barrel fermentation for the red wines is quite long, between three and four weeks, with gentle soft extractions.