Our vineyards are planted with a density of 6500 plants/ha, and are averagely above 45 years old.
Our vines are pruned according to the single Guyot method. We adapt this work to the sturdiness, the quality potential and the age of each vineyard, depending on the typicity we want for our wines.
Following ten years of preparation, all of our plots have had cover crops, mainly grasses and dwarf clover, growing between the rows of vines for the last several years.
For the middle-aged and older vines, we let the natural vegetation grow under our control while for the younger vines we sow seeds for selected cover crops in order to allow the root systems to develop under optimal conditions.
We no longer use herbicides that prevent germination and we cut the cover crops two or three times a year depending on precipitation levels.
Since the vine roots and grass roots compete aggressively for nutrients, we supplement the soil with organic matter, in proportions adapted for each plot depending on its nutritional needs to ensure optimal ripening of the grapes.
We no longer use insecticides because the fauna and flora present in our vineyards are naturally balanced and regulated.
In some of our vineyards grapevine moths are managed naturally through the use of sexual confusion.
Our approach to spraying is adapted according to the risk of disease and to precipitation levels which vary each year. We have found that reverting to the use of copper and sulfur-based products is sufficient, and the use of products to combat botrytis is less and less justified in our vineyards due to controlled yields.
Early work in the vineyards
We systematically disbud the vines in all of the estate’s plots by hand at least once a year beginning in the first few years of the vine’s life in order to limit the number of fertile canes per vine stock.
In addition to disbudding, we remove the double buds when pruning our Pinot Noir vines in order to leave only one fruit-producing bud per eye to better control yields.
To taste our wines or visit the Domaine Michel Vattan: contact us.
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