"My mother transmitted her passion to me. The call of the vines runs through my veins, as it does throughout my family. My profession is a calling. I love the demands it makes on me, and I can’t imagine working in any way other than striving for excellence.
I’d like to tell you about my intimate self, about this daily bond which ties me to my vineyard. Being in contact with the vines makes me feel uplifted. I delight in these silent and bonding conversations.
My vineyard gets all my attention. I am aware of its slightest shiver, a hardly noticeable sign of its passionate mood.
I am an incurable vineyard lover, responding to its every whim, always looking to satisfy it and relentlessly improve this mutual and growing love.
This game of seduction lasts until the ultimate moment of the grape harvest, when in a final embrace it offers me, with its clear, fresh and delicate juice, the beginnings of another great happiness.
With a sigh of satisfaction, its dies away and it is immediately reborn anew, more seductive than ever.
In the intimacy of my cellar, it expresses its best flavors and will soon start to prepare itself for the day it becomes famous." - Vincent
At the heart of the Côte des Bar, Vincent Couche is one of the stars who passionately cultivates 13 hectares of vineyard biodynamically on 2 terroirs:
Buxeuil - 10 hectares: the vines consist mainly of Pinot Noir. On the advice of Claude Bourguignon, Chardonnay plants were planted on some plots. The exhibition is mainly South and West with steep hillsides and the Seine below. This sector benefits from a specific microclimate: high temperatures while maintaining a certain humidity thanks to the presence of the river at the foot of the vines. The soil is clayey-limestone or marly clay depending on the plots, the planting is high (about 10 100 feet / hectare) to increase the competition between the vines and to obtain better grapes with more maturity and taste.
Montgueux - 3 hectares of Chardonnay. Cretaceous chalky soil with only 40 cm of soil on chalk.
Vincent studied the needs of his vineyard thoroughly and gave them energy and well-being with biodynamic treatments: decoctions of medicinal plants (valerian, horsetail, nettle, willow, sariette Mountains, flowers of Reine-des-Prés, oregano), horn droppings, crystallized silica sprays (quartz reduced powder) and composting.
The thermoregulated winery, the vaulted cellars and the oak barrels, contribute to a harmonious vinification of the wines. Throughout the winemaking, the wines are tasted regularly. The alcoholic fermentation carried out with indigenous yeasts requires special attention. The wines are vinified with a tiny amount of sulfur, or even without sulfur.