La science
Our production is headed by the outstanding
skills of a recognised, qualified oenologist.
After graduating in biochemistry, Ludovic
Boucart went on to gain the French
degree in oenology.
His studies at the oenology departments of
the universities of Bordeaux and Dijon, his
vocational training in the prestigious wine-growing
regions of Saint-Emilion and Puligny-Montrachet,
and his participation in several national
and international wine-tasting juries bear
witness to his expertise.
And this expertise is vital for mastering
the fine points at every stage of production
- selection of fruit, sorting, pressing, grinding,
soaking, fermentation, assembling, ageing
in barrels...
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Skills
Our fruits (rhubarb,
quince, cherry, raspberry and strawberry)
are selected with great care from the best
producers and land soils, on the basis of
the following selection criteria: ripeness,
impeccable hygiene, aroma, colour, sugar
content... Different fruit varieties are
used, according to origin, type, and character,
to produce a happy assemblage and improve
the complexity of the wine.
Our presses, stainless steel tanks, and
barrels are selected from the best manufacturers,
who supply the best grape wine-growers.
They are modified for the purposes of our
specific production, enabling us to work
on our wines under best conditions and extract
their essential qualities.
And we take the same care with the choice
of our oak barrels. Their grain type and warming
time make for authentic wines, capable of
developing the richest aspects of our rhubarb,
quince and cherry wines. Their wood, coming
from the best forests in Europe, subtly enhances
the wines, without overwhelming them. So the
time in barrels develops the aromatic palette
of our
wines and increases their complexity,
growing providing an excessively strong oak
flavour, which would mask all their fineness.
Our methods guarantee maximum hygiene and
quality without losing anything of the fruit
quality - the washing and sorting of the
fruits, the double rinsing of the bottles,
the vacuum corking, etc. Our oenological
analysis laboratory monitors the quality
of the wine throughout its vinification
and maturation.
Our quality policy, thoroughness, and skills
have made our reputation among our colleagues
in the world of wine, including producers,
oenologists, and chefs.
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Art
Producing a good fruit wine is not a matter
of trusting to fate or old recipes.
Every season is different, and every fruit
is individual. Our production processes are
continually re-examined and adapted on the
basis of continuous testing.
Our approach is scientific and innovative
at the same time. Know-how and professionalism
are backed by creativity and a critical approach,
giving every vintage a unique taste. |
