2023 Domaine Jeandaugé La Bale

Organic and biodynamic farming. Transitioned from conventional methods by eliminating weedkillers and planting green cover crops from autumn to spring. Biodynamic conversion initiated in autumn 2018 with implementation of biodynamic compost (Maria Thun dung and preparation 500), copper, and herbal tisanes (dandelion, horsetail, comfrey, nettle). Applications made according to lunar calendar. Sheep grazing employed for biodiversity and polycultural vineyard management.

Whole bunch fermentation employed

Spontaneous fermentation with indigenous yeasts in concrete vats; minimal intervention natural winemaking approach

Extended aging on lees; no sulfur additions for most wines with minimal SO2 (2mg/l) added only before bottling for certain wines