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Francois Chidaine "Les Argiles" 2018

The vineyard is run biodynamically. No chemical phytosanitary products are used. The soils are plowed. Melliferous and nematicidal plants are sown in the rows. The preparations used come only from processed plant, animal and mineral materials.

After pressing, the alcoholic fermentation is carried out by indigenous yeasts in demi-muids, pieces of wood with a capacity of 600 liters. It can last up to six months. “Malolactic fermentation” is not sought. Aging is carried out on fine lees, always in demi-muids.


The soil is composed of deep clays and white chalk, only clay-limestone in nature. The subsoil is made up of Tuffeau, a soft, white limestone rock through which the roots create a passage.



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