Francis BoulardChampagne, France
Francis Boulard and his daughter have a three hectare estate which they run using age-old methods that are in line with nature and seasonal rhythms.
They grow a mixture of Pinot Noir, Pinot Meunier and Chardonnay which are pruned short so as to limit the yield. A light cover of weeds helps keep the soil alive and healthy. Most synthetic chemical treatments are avoided in favour of biodynamic techniques to resist fungal attacks. Aside from a small amount of sulphur and Bordeaux mixture, they are treated with plants like field horsetail, water willow, nettles and silica. The fermentation process is carried out entirely naturally, using only the indigenous yeasts, in either wooden vats, half hogsheads or 300 litre oak barrels.
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