Michel is a curious man who has been able to question himself, helped, in particular, by philosophy that has helped him to go further in his reflection. His wines are very precise and he wants to give us the best of “melon de bourgogne”. Listening to Marc Pesnot, Guy Bossard and others, Michel Bedouet continues to test new containers (especially amphoras) and he now makes wines with very little sulfur or not at all.
Let's listen to Michel: "Vintner since 1985, I thought that a reasoned culture of the vine could be a real concept of production. With Descartes, I realized that I was going around in circles and that I was giving myself a good conscience by polluting better. Now that I practice organic farming, I rediscover my job as a winemaker. (...) I respect the balance of nature, I revive the soil to live the vineyard in good conditions and it brings me healthy grapes and quality. This is how I can develop wines that fully express the potential of great terroirs, in finesse, simply. "
The work in the vineyard is rigorous and precise, because it is there, closer to the grapes that the wine is made. Organic farming, with tilling, the prohibition of any synthetic chemical and a conduct based on the life of the earth and the vine, is both the foundation and the guarantor of this authenticity.
Starting from the principle that it is closer to the grapes that the wine is made and that it must be the purest expression of the terroir, the objective of our winemaking is to give it birth and raise it in the subtlety and elegance.
The pressing is pneumatic, a static settling with filtration and reincorporation of the mud allows a simple and traditional vinification, controlling the temperature between 18 and 20 degrees.
The wine is aged on its fine lees until bottled on the estate.