Viticulture, Winemaking & Maturation
How our wines are grown, made and matured. Some choices are backed by independent certification; others are an honest appreciation of practice declared by the grower. Here is what each label means, and how a wine qualifies for it.
Browse the full cellar →In the Vineyard: Viticulture
How the grapes are grown, from certified organic and biodynamic to reasoned, sustainable farming.
Certified Organic
Wines from vineyards certified organic (French Agriculture Biologique / EU organic). Certification requires at least three years without synthetic pesticides, herbicides or fertilisers, verified annually by an independent body.
Partially Organic
Estates in conversion to organic certification, or farming organically across part of their holdings. The wines reflect organic practice without yet carrying full certification for the entire estate.
Biodynamic
Wines grown biodynamically, an approach that treats the vineyard as a single living organism, following the lunar calendar and using natural preparations. Many, though not all, carry Demeter or Biodyvin certification.
Sustainable Viticulture
Growers practising reasoned, sustainable farming (lutte raisonnée), minimising treatments and protecting soil life without seeking organic certification. An appreciation of responsible practice rather than a certified label.
Natural Wines
Wines made with minimal intervention from organically or biodynamically grown fruit: spontaneous fermentation, little or no added sulphur, and no corrective additives. A philosophy rather than a regulated certification.
In the Cellar: Winemaking
Choices made during fermentation and élevage, such as native-yeast fermentation and minimal-intervention natural wine.
Wild-Yeast Fermentation
Wines fermented with indigenous (wild) yeasts present on the grapes and in the cellar, rather than commercial cultured yeast, a hands-off choice that preserves site character. An uncertified, traditional practice.
Natural Wines
See viticulture: natural wines also define themselves in the cellar, through spontaneous fermentation and the absence of additives and fining.
Maturation: Élevage
How the wine is aged before bottling.
Oak-Aged (Élevage en bois)
Wines matured in oak (barrel, cask or foudre) which lends texture, gentle oxygenation and, with new wood, aromas of spice and toast. A stylistic maturation choice noted on the wine, not a certification.