Independent "ideal wine" by a biodynamic specialist
The person in charge of cultivation who introduced biodynamics to "Montille" met "Dominique Durand" and experienced natural brewing. I started making natural wine in Chassay Le Can, the outskirts of Santonay.
Montille Cultivator
"Chassay Le Can" located between Santenay and Lully. There is a small village with a population of 80 people that can only be called Burgundy.
The vineyards in this village, just five minutes from the Côte d'Or, have been abandoned and are dominated by forests and moors. Here, Naima and David started making wine.
"Côte d'Or fields are expensive and you can't buy them. What we needed was not an appellation, but a natural environment surrounded by forests and healthy soil.”
The head of the family is "David Didon". He is still working as a cultivation manager at "Etienne de Montille" and is also the person who promoted the introduction of biodynamics.
The encounter with biodynamics was in 1995. It was when I completed a specialization in organic farming at the University of Beaujou in the Rhône. Religious thinking was not accepted, and he sought practical methods.
He studied nature while raising livestock and growing vegetables in Alsace, then moved to the Côte de Tours, where he studied under Michel Gougeot and learned actual biodynamics.
“Through the work of revitalizing the Montille field with biodynamics, I have come to understand what the field and the vines really want.”
At Montille, he stopped using all chemicals, stopped using herbicides and insect repellents, and spent more than five years reviving the soil using only copper, sulfur, and preparacion.
Meet Dominique Durand
After that, he began to work on the preparation and aging of preparacion himself, and started research with "Dominique Durand" and his disciple "Julian".
“Including 501 preparations, he handcrafted a variety of preparations and completely plant-based homemade compost that does not use animal products, and shared them with other makers.”
The soil in Burgundy is exhausted from long vineyards. Properly activated with preparacion, the vine regains its vitality.
Soon, he became friends with Julien, who was of the same generation as him, and started going to Durand to experience natural and old-fashioned brewing without relying on antioxidants.
“It was the influence of Dominique that got me interested in brewing without sulfites. I realized that it was possible to deal with oxidation and bacteria with just the power of wild yeast and grapes.”
This experience drives "David" and decides to start making his own wine. In 2016, he finally started making wine in his home garage with Naima.
Chassay Le Can
The vineyards they bought were abandoned and dilapidated old vineyards with Chardonnay, Aligoté and Pinot Noir planted between 1947 and 1960.
"The owner is 95-year-old Uncle Johnnie. He practiced massal selection with the wisdom of a peasant and was left with excellent clones.”
The soil is Jurassic clay-limestone. Due to its proximity to the forest, it was in good health and could be restored to its best condition faster than the Côte d'Or.
In addition, the 2 ha single field facing southeast has a gentle slope, making it an ideal environment for grapes and humans. It was possible to work alone.
"After the phylloxera, Chassay-le-Quin, which has been devastated, retains its old customs, such as horse farming and traditional whole-bunch winemaking."
The brewing is Chassay's traditional style. Harvested when the stems are fully ripe, fermented in enamel tanks without destemming, with only wild yeasts in each lot.
“Before fermentation, it is soaked at a low temperature to bring out the aroma. Short maceration. The ideal is to feel the skeleton with a little tannin.”
After fermentation is complete, the grapes are hand-pressed using a vertical press. Barrel aging for 9-12 months. From now on, we will extend it little by little. no filter.
“We believe that it is our mission as farmers to revitalize the historic fields of this village and protect this village through traditional winemaking.”
Brewing equipment is minimal as cultivation is the main occupation. It is all about listening to the voice of the field with biodynamics, providing the best support, and harvesting at the optimum timing.
