Brice Allouchery

After several years of work in the vineyard and in the cellar alongside his father, Brice brings some changes to the vineyard: stopping herbicides, tillage and grassing natural. In the vineyard, each vine is taken care of. Pruning is short and gentle, respecting the flow of sap. Disbudding is precise in order to have airy bunches which will be harvested at maturity, always with the same objectives, namely respect for living things and limitation of inputs. Brice then embarks on his first vinifications in 2018 with the family plots and everything particularly the plots of Pinot Noir sur Sable that he wants to explore one by one, terroir by terroir. Today, he has taken over from his father (even if he still plows on Sundaysand always gives a few blows with pruning shears...) and he cultivates, surrounded by his partner Mathilde and loyal teammates, 3Ha80 spread across the terroirs of Ecueil and Sacy, both Premier Believed. The majority of the grape varieties are Pinot Noir (3ha20) but alsoChardonnay (40 acres) and Meunier (20 acres). In winemaking, the container is most often the oak barrel, this natural material which enhances Pinot Noir. Fermentations take place naturally with the yeasts of the year. The wines are aged on total lees for many months, which allows them to reveal the pretty terroirs of Ecueil. A great discovery and a joyful future for Brice !