St. Nicolas de Bourgueil | Domaine du Mortier
Cyril and Fabien Boisard
About the Domaine
In the vines, their cultivation method prohibits any use of a synthetic chemical (no weed killers, insecticides or pesticides). Depending on the nature of the soils, they practice natural grassing or work these soils on the surface. They only use organic products (decoctions of nettles, horsetails, young wicker shoots, etc.) for natural protection of our vineyard. They promote a balanced and diversified ecosystem which allows the vines to better defend themselves against diseases and pests.
In the cellar, the harvest is manual, the grapes are harvested in crates. The vinification does not use any "artifice" such as yeast, enzyme, tannins in order to preserve an expression of terroir in our wines. Sulphur is used sparingly depending on the balance of the different vintages and the sanitary condition of the harvest, if not at all, if it is considered possible. The macerations last 10 to 30 days in concrete, stainless steel or wood vats and the aging takes place in concrete and wood vats or oak barrels for 6 to 24 months.
Since 2004, we have received the harvest in a destemmer with table sorting. This harvest is then conveyed by a conveyor belt into the vats, which allows the start of fermentation in the berry of the grape which favours the extraction of very fruity aromas.
