Domaine Jean Féry & Fils
Viticulteurs en Bourgogne
As lovers of our wine-making trade, we realized a long time ago that wine quality originates in the vineyard. This has led us to adopt and apply the principles of organic farming, which implies profound respect for the vine itself, its environment and the people who take care of it.
The vine is a lady of high class: Its development requires time and care adapted to each different season. The older it gets, the better it reveals
the potential of the soil that nurtures it, creating the greatest wines.
Our daily work is about giving the vine the time it needs, adapting our tasks to weather conditions, combining the best of ancient craftsmanship with modern techniques.
The vine is a perennial plant: It follows the cycle of the seasons. It is the wine maker's job to adapt his work, observing the fundamental laws of nature: Pruning is only performed after the sap has gone down in the vine's roots, i.e. once the leaves have fallen and before the new sap comes back up in the spring.
Mechanical soil cultivation is used to reinforce the vine's roots, thereby enabling it to better resist stress and providing the best conditions for the plant.
Taking the time to train the vine, patiently taming the branches as they grow by tying them onto the wires: this allows photosynthesis, which fuels grape growth, and prophylaxis, which helps curb diseases and pests naturally by ensuring a healthy and harmonious development of the canopy, thus enabling improved air movement in the row and healthier growth conditions, particularly for the grapes.
Protecting the vine by selecting substances that are naturally active and have a low impact on the environment (see the specifications of organic farming for more information), by adapting our spreading methods (reducing doses, targeting areas, complying with waiting times) and by regularly assessing the needs of each plot to make sure it receives the appropriate amount of soil improver it needs.
Preferring manual cultivation, which allows the wine maker to observe the vine, detect if it is in need of anything and take timely action. Thus, one year's vine cultivation implies stopping at least 7 times at each one of the 10,000 vine stocks in every hectare between the onset of winter (when the vine is prepared for pruning) and the next harvest (when grapes are exclusively picked by hand to ensure maximum expression of the terroir).