In 2010, Champagne Raymond Boulard lost two thirds of its size. Indeed his three children decided to go their own separate professional way. As early as 2009 Francis and his daughter Delphine set up a 3-hectare vineyard producing around 20,000 bottles. It is true that for a long time it was Francis that had given an organic orientation to his wines. The vineyards which they recovered had been organically-certified since 2004 whereas the new vineyard plots are obviously in organic conversion. From now on biodynamic principles are the main rule. No fertilizers in the vineyard, misting of horn powder and quartz.
The soils undergo scratching and in the winter the vines are protected by a vegetal cover. Regarding winemaking no surprise, fermentation starts with solely wild yeasts and no fining. A non- interventionist approach with the aim of keeping SO2 to a bare minimum. In total 8 different wines and winemakers who have opted for none or little dosage in their extra brut and brut Champagne. Such methods- whose aim is to get maximum authenticity, minerality and vinosity- require perfectly ripe grapes. Perfect ripeness is an essential prerequisite. And yet, not always the case in the Champagne region !