How we work

“A year in the vineyard”

 

 

High Environmental Value (HVE)

“The grape comes from the vine and the vine comes from the earth”

 

Since the 2019 vintage, Domaine des Forges is honored to hold the highest HVE standard.

In fact, this one is a pledge of more environmentally friendly approaches. Resulting from the Grenelle de l’Environnement, the level 3 standard, in our field, is based on 3 indicators including biodiversity, phytosanitary strategy and fertilization management. We currently use bacterisol, which fertilizes and restores soil balance with a positive impact on the environment and biodiversity.

In addition we use a technique called “sexual confusion”. The principle is simple: we artificially provoke a release of pheromones in the vineyards. These pheromones, normally secreted by the female moths, will release hormones in important quantities, which will disturb the search for the female moths by the males. Thus without reproduction, the birth of larvae will not take place, which as a result will not cause any damage to the vines.

Through a transmission of the knowledge of the vine for 5 generations and concerned about ecological issues for future decades, obtaining this distinction is a consecration for the Domaine des Forges as to the commitment led against the pollution of our soils and global warming, challenge of the 21st century.

– Stéphane Branchereau, Winemaker and owner of the Domaine des Forges

 

Winegrowing Cycle

pruning: November to March

method : Guyot double short and Royat cordon. Pruning is essential for the proper development of the vine,

and allows  yield control

Budding: April to June

All superfluous buds are removed manually with splitting of each bud to limit yields.

This allows the harvest to be aerated and yields to be limited.

Trimming/Pointing: April to July

The vine is raised between several wires and tightened with staples at each stake, to facilitate the passage of tractors.

Cutting the vine in height and width to control vegetation.

Green leaf removal: June through August

The leaves are removed manually or mechanically, sunrise side in order to aerate the harvest and improve ripeness. Some grapes are removed to limit yields, and thus improve the quality of the remaining grapes.

The harvest: September to November

They are manual and by several successive selections for the Chenin grape variety.

Gently pressing with a pneumatic press. The vinifications are traditional.

Wine Aging:

Fermentation and aging are done in thermo-regulated stainless steel tanks or in our air-conditioned barrel cellar.

Tangential filtration and bottling poor in germ.