{"id":991,"date":"2021-07-22T16:17:22","date_gmt":"2021-07-22T14:17:22","guid":{"rendered":"https:\/\/www.chateaupierrebise.fr\/notre-philosophie\/"},"modified":"2022-06-10T17:37:32","modified_gmt":"2022-06-10T15:37:32","slug":"our-philosophy","status":"publish","type":"page","link":"https:\/\/www.chateaupierrebise.fr\/en\/our-philosophy\/","title":{"rendered":"Our philosophy"},"content":{"rendered":"\n
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\"vigneron-Chateau-Pierre-Bise\"
Ren\u00e9 Papin, the winemaker <\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Nourishing the Vines  <\/h2>\n\n\n\n

Following the example of Masanobu Fukuoka, a Japanese researcher who practised his concept of \u201cdo-nothing\u201d farming<\/strong>, we wish to use conservation agriculture<\/strong> to cultivate vines by striving as much as possible to leave nature its role of shaping and giving life to the landscape.\u00a0<\/p>\n\n\n\n

Organic cultivation <\/h3>\n\n\n\n

In addition to the management of grass cover, this approach has led us to introduce agroforestry<\/strong> (integration of trees), winter grazing animals<\/strong> and vineyard chickens to eat snails in spring<\/strong> (their droppings stimulate and enrich soil life), lactic fermentation of plants <\/strong>(role in redox, and the supply of trace elements), and\u00a0we also have\u00a0an even more unusual project to plant a hillside using an agroforestry technique called\u00a0Arbustra<\/strong>\u00a0(where vines, trees and animals cohabit).\u00a0\u00a0<\/p>\n\n\n\n

Regarding foliar protection, which is still necessary, we continue to employ the approach initiated in 1976 based on trace elements, and only use small amounts of copper and sulphur against downy mildew and powdery mildew. <\/p>\n\n\n\n

Obtaining a quality harvest is our ultimate objective <\/strong>and this guides all operations in the vineyard. From pruning to thinning, through the modulation of grass cover as a variable for adjusting vigour, our sole aim is to achieve aerated bunches that are controlled in number and size, facilitating phenolic maturity at harvest.\u00a0<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Expressing the Typicity of our Terroirs  <\/h2>\n\n\n\n

Great quality Chenin<\/a> expresses \u201ctypicity\u201d to offer a reflection of our terroirs<\/a>.\u00a0<\/p>\n\n\n\n

The work carried out at the end of the last century by INRA of Angers made this typicity \u2013 or winegrowers\u2019\u00a0\u201cgut feeling\u201d\u00a0\u2013 more readable. <\/p>\n\n\n\n

Retaining eight pedo-geo-climatic variables<\/strong>, INRA\u2019s<\/a> researchers showed that each wine-growing situation is positioned somewhere on a scale between\u00a0vigour, at one end of the spectrum, where the vine, controlling its vegetative cycle without constraint, will ideally express varietal characteristics, and\u00a0earliness, at the opposing end of the scale, where the soil drying and warming conditions constrain this same vegetative cycle, which then expresses the full minerality of\u00a0the\u00a0terroir.\u00a0<\/p>\n<\/div>\n\n\n\n

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\"Les-rouannieres-Chateau-Pierre-Bise\"
Les Rouanni\u00e8res <\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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\"chateau-pierre
Our grapes are gently picked and transformed into quality wine<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Minimum Intervention in Winemaking  <\/h2>\n\n\n\n

The philosophy in the winery remains consistent with the work in the vineyard,<\/em> the idea being to accompany fermentation and then ageing,\u00a0with as\u00a0little\u00a0intervention\u00a0as possible.\u00a0<\/p>\n\n\n\n

White wine<\/h3>\n\n\n\n

In the case of white wines<\/a>, this begins with gentle pressing (the flow is slow but as continuous as possible, to obtain very clear juices, avoiding extraction of undesirable compounds, using a\u00a0Coquard\u00a0press<\/strong> (which is a benchmark for quality), a day or two of settling followed by the start of fermentation with indigenous yeasts,\u00a0and\u00a0then malolactic fermentation for the dry wines.<\/p>\n\n\n\n

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Discover our white wines<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Red wine <\/h3>\n\n\n\n

The vatting of the reds is quite long (generally three to four weeks), but also very gentle, with de-vatting just once or twice at the start of maceration\u00a0and\u00a0controlled\u00a0aeration to help fix colour and stimulate fermentation.\u00a0\u00a0<\/p>\n\n\n\n

Most of our vintages are matured<\/strong> at least partially in small and old oak barrels\u00a0and10-hectolitre jars.\u00a0<\/p>\n\n\n\n

This ageing, which can include one or two rackings, lasts one to two years. <\/p>\n\n\n\n

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discover our red wines<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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\"Cellar-Chateau-Pierre-Bise\"
Oak barrels for vintages<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Nourishing the Vines   Following the example of Masanobu Fukuoka, a Japanese researcher who practised his concept of \u201cdo-nothing\u201d farming, we wish to use conservation agriculture to cultivate vines by striving as much as possible to leave nature its role of shaping and giving life to the landscape.\u00a0 Organic cultivation In addition to the management of […]<\/p>\n","protected":false},"author":1,"featured_media":1246,"parent":0,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-991","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chateaupierrebise.fr\/en\/wp-json\/wp\/v2\/pages\/991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaupierrebise.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.chateaupierrebise.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaupierrebise.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaupierrebise.fr\/en\/wp-json\/wp\/v2\/comments?post=991"}],"version-history":[{"count":0,"href":"https:\/\/www.chateaupierrebise.fr\/en\/wp-json\/wp\/v2\/pages\/991\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaupierrebise.fr\/en\/wp-json\/wp\/v2\/media\/1246"}],"wp:attachment":[{"href":"https:\/\/www.chateaupierrebise.fr\/en\/wp-json\/wp\/v2\/media?parent=991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}