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Organic and natural wines
A family tradition
Marc and Germaine Remaury started to run the Domain in 1966 (read the history of Le Pech d'André), during the so-called "green revolution". Out of conviction, even before the word "organic" became popular, they refused this chemical approach that seemed artificial and uprooted, definitely not in line with the tradition of listening and respect for life that had always prevailed on these lands.
They refused chemical weed killers and kept a traditional "gobelet" shape with enough spacing for the tractor to go through in both ways (read about the viticulture at Le Pech d'André). Biodiversity has been preserved by protecting and developing areas of wood, hedges and scrub around the estate vineyards.
In the cellar, traditional methods have also been preserved until today, refusing technological approaches of oenology to remain true to the terroir.
A recent certification
While this approach can be explained in the context of direct sales at our winery, as soon as this direct contact between the producer and the consumer disappears it becomes more difficult to present and value our work - and impossible to enter some distribution channels such as organic stores.
This is why we recently undertook the certification of our products under the "organic farming" label ("AB" in French), starting with white grapes and continuing with red grapes and the other products of our small farm.
Certification is obtained after an observation period of 3 years, the so-called "conversion". In our case, this is not really a conversion: our practices remain the same but are simply now monitored and audited by a third party, the certification body.
Today, the following products have already been certified as "organic":
Our red wines are certified as organic since the 2016 vintage. All our production is now certified.
Older vintages of our red wines still being sold are under "conversion".
"Natural wines" are wines made only with indigenous yeasts (naturally present on the grapes), and without added sulfite.
Among our wines, only the Gracias Grenache is made this way. For the other vintages, sometimes we add some yeast to better control the fermentation (only non-aromatic organic yeasts), and doses of added SO2 are minimal, well below the maximum levels authorized by organic agriculture rules.