Bertrand Gautherot used to be a product designer in the luxury industry. In1993, he came back to his native region. A region he sees as the most chemically-sprayed in the world ! What ? Are we talking about Champagne wines, the embodiment of luxury ? Bertrand Gautherot took the plunge and stopped all sprays of chemicals. “ I felt like giving the vineyard back to nature and make do with what nature has to offer”. Of course, at the beginning producing their own bottles was out of the question so, assisted by his wife Hélène, they carried their organically-grown grapes to the cooperative winery. Their grapes are certified as organic and they adopted biodynamic methods as early as 1998. Their cows produce the compost, nettle herbal tea stimulates the vines, silica and copper preparations are sprayed over the vines and a splendid horse is used for ploughing the soils. Without forgetting the reintroducing of fruit trees. “ Here we are talking of micro doses, like homeopathic treatments applied to plants” says the winegrower. “ When conventional treatments prescribes an 8- day course of antibiotics with fertilizers and pesticides, the biodynamic approach has a quick natural response taking only a couple of hours. 1999: Anselme Selosse of Champagne Selosse paid a visit to the domain. A model, a mentor who encouraged them to make their own bottles of wines. Bertrand did not replant Pinot Noir but-following Claude Bourguignon ‘s advice that his terroir was similar to Chablis’-planted Chardonnay vines.
Once he was under way, he withdrew from the local cooperative winery and produced his first cuvee named “Fidèle” made of 100% Pinot Noir. Then in 2004 “Saigné de Sorbée” rosé was released “ long infused Pinot Noir almost a herbal tea”. And 100% Chardonnay-based“Blanc d’Argile” Then in 2004 “Saigné de Sorbée” rosé was released “ long infused Pinot Noir almost a herbal tea”. And 100% Chardonnay-based“Blanc d’Argile” The domain is about 5ha for a maximum production of 25,000 bottles. Grapes are hand-picked at optimal maturity over a 3-week period and pressed in a vertical ““Coquard” press. The juices flow into the 400litre-barrels by gravity. Fermentation starts with indigenous yields with minimal doses of sulphur – 20 to 40mg per litre. In good years he puts a 20-gram pinch of sugar to start the production of CO2 and thus produce the famous bubbles. But here no dosage: the Champagne of Vouette et Corbée- named after the two ‘climats’ of the domain- are all extra-brut.