Philosophy

Our

It all starts in the vineyard

Philosophy & Working Method

With our peasant roots, our history is deeply rooted in the land. For us, it all starts in the vineyard. Each plot is a living landscape that we cultivate day after day, observing the evolution of the soil, the reactions of the plants, the nuances of the seasons…

Organic farming was the obvious choice for us, as it allows us to respect living organisms and preserve the richness of our terroirs.

When it comes to winemaking, we continue this work. Our methods remain faithful to traditional practices, mastering each stage from grape to bottle, so that each vintage tells the story of the place where it was made.

Working with a focus on perfection means mastering each stage, without neglecting the significance of each action. There are no recipes!

You have to be able to adapt to the annual climatic conditions, observe and examine each plot, and be willing to experiment. In the vineyards, for example, we study our plots to better understand their potential and adapt our work accordingly.

We have been certified High Environmental Value Level 3 since 2017, and since 2020 our vineyards have been farmed organically.

In the vineyard,

observation and action

Observation of harmful insects by setting traps and counting them to estimate the level of pressure.
When pruning, we respect the sap flow to promote optimal aging of our vines.

Analysis of this data allows us to anticipate diseases and thus minimize inputs.

Soil analysis to gather information on soil structure, texture, biological functioning, etc.
Grassing of paths and vine rows to limit erosion and enhance the soil’s ability to absorb water.
Adaptation of spraying equipment for better performance.
Application of prophylactic measures to prevent disease attacks: optimal trellising, suckering, debudding, leaf removal, etc.
Planting of hedges to promote biodiversity that is useful for the natural defense of the vineyard and to limit erosion.

In the cellar:

economy and vigilance

We want our work to have as little impact on the environment as possible. We focus our efforts on the following areas:

1. Minimizing water use in the cellar and controlling waste output:

Pressure washing.
Construction of optimized premises to facilitate cleaning.
Use of well water to clean agricultural equipment and prepare slurries.
Selective sorting of packaging.
Wastewater collection.

2. Limiting the use of non-renewable energy:

Optimal insulation of premises.
Installation of photovoltaic panels (250m² of roofing) for self-consumption.
Geothermal heating.
Use of recyclable raw materials (bottles, cardboard, etc.).
Reduction in packaging weight to limit CO₂ emissions linked to manufacturing and transport.

Protect and develop

biodiversity

In 2017, we welcomed around ten beehives to Davayé. We conceived this project and ensured its implementation thanks to the expertise of Michel Coillard, a beekeeper and long-time friend of Christian Collovray. The bees have acclimatized very well to their new environment. We now have 22 Davayé beehives. The bees are thriving and reproducing well, and some have been removed from the hives to create new colonies. The honey is very aromatic, with many floral notes.