Domaine Padié

Other little stories

We work the vines and the soil in agrobiology and biodynamics, thus enabling us to achieve a quest for digestibility and sincerity. We plough lightly in winter and/or spring, grassing is done naturally, with mowing during the summer. We carry out phytotherapeutic treatments in addition to sulphur, biodynamic sprays (mainly 500). The harvest is transported in small crates from the stump to the cellar.

All our work, whether in the vineyard or in the cellar, is carried out by instinct, with lunar calendars as daily tools, without the pretension of holding any truth whatsoever, but above all with the desire to guide the vine and the wine according to its observations. For red wines we use a sorting in the vineyard, non-systematic destemming, manual vatting and devatting, "native" fermentations, no acidification or enzyming, moderate and non-systematic use of SO2, macerations in concrete tanks, concrete maturing or old half-muids. For the whites, it is a delicate pressing, light settling, slow natural fermentations (alcoholic and malolactic) mainly in old 300 or 600 litre barrels, maturing on total lees without stirring or racking until bottling.