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I am the son of a farmer winemaker, a pioneer of organic farming in the Jura (1968). I had this chance to be in a good school where I was transmitted this value of working with respect for life. I operated with my parents until the age of 28.
In 1995, I decided to leave the Jura to take over with my partner vineyards in the Mâconnais and Beaujolais, vineyards that will be exploited for 4 years, creating the domain of the two donkeys.
Attracted by Languedoc, we chose in 2000 to go and cultivate new land in the Corbières, in Peyriac de mer, keeping the domain name of the two Donkeys. We created our cellar in the middle of a 22 ha vineyard, converted it to organic farming from the start, then to biodynamic in 2010.
In September, it's the harvest. The harvest is done by hand, the grapes are sorted from the vine, and sent to the cellar.
The white grapes pass directly into the press, then the juice is cooled before going into fermentation, in stainless steel tanks or barrels depending on the vintages.
For rosé, a few hours of maceration in a whole bunch, before extracting a slightly colored juice, which will ferment gently in a tank at low temperature.
For the red, with or without the roundup, it goes into a vat.
The winemaking will be adapted according to the grape variety, the qualitative potential of the harvest and the profile of the wine sought. It will be a cuvaison of one to five weeks, in harvested or whole, which will decide on the time for the tasting.
Vinification is the accompaniment of grapes to wine. Here it is practiced naturally, without sulfites, without yeast, or additives of any kind.
