Domaine Madelin-Petit Organics Wines

Organic farming: the Choice of Quality

It is essential so that a wine is of good quality to respect the vine and its environment. It will then express fully its specificities through its grapes. The organic farming answers this requirement by the observation and the comprehension of the whole of the biological processes implied in the culture of the vine. It is a step which rests on the respect of the natural balance of the medium.

Some principles

Initially the attention is related to the ground “Nurse” of the vine, it is a living organism whose balance conditions the good health of the plant. A work of the adapted ground and a natural organic fertilization encourage an active microbial life and by consequence a healthy growth of the plant.
The observation of the appearance of the diseases and parasites of the vine as certain “bad” grasses makes it possible to make a diagnosis on the state of the ground.
Indeed each “bad” grass is a plant bio-indicatrix which grows at the time of a deficiency or an excess of the elements of the ground. Its appearance indicates to the vine grower if it is necessary to correct or free the feeder elements essential with the good balance of the vine.
This care is sulfur powders or algae, natural components, manures brought directly on the ground.
Against the diseases and parasites, precautionary measures, and seeks it of an environment favorable to predatory natural of the parasites of the vine are privileged.
In the case of invasion, of the biological means of fight are set up: for example the worms of the bunch are fought using Bacillus thurrengiensis or of traps with phéromones. Against the mildew and the oïdium liquid manures of plant (nettle, prêle) are used, sulfur and pulp of Bordeaux in reasoned quantities.

Control of the vineyard

The first work is the size which in January at the beginning of, date on which the sun goes up at the horizon and consequently the sap, thus avoiding the infections by the wounds of the shears. Short size in guyot double and simple.
Work of the ground starts with ridging in November, then, the décavaillonnage in April and May, follow the mechanical hoeings (claws, inter - stocks) and handbooks between the stocks (hoe, pickaxe), thus avoiding any use of weeding chemical blamed in the phenomena of impoverishment of the soil, erosion and pollution. From May removal of the growths not being on let us coursons, it is disbudding. Then sizes in green: toppings and trimmings, In August one withdraws with the hand “verjuices” and one practices the polishing of the vintage with a manual stripping if the year requires it. The vintage is done manually with sorting so necessary, then the grapes returned most intact possible to the wine storehouses.