The vineyards

Today the domaine covers 8.50 ha, of which 7.5 ha are Sauvignon and 1 ha Pinot Noir, and extends over thirty parcels on the hillsides of 4 communes of the Sancerrois.

Thibault uses traditional methods in the vineyards. His philosophy it to work with a respect for each terroir. Any intervention is limited, reasonable, and guided by his aim to preserve the environment to obtain healthy grapes, of good quality, whilst respecting nature.

From December to March the Guyot method of pruning is used in the vines. The cut branches are placed between the rows to be shredded and ploughed back into the soil to add to the natural humus.

In the Spring Thibault turns the soil over completely to help the microbial elements of the soil come to life; only the soils on the steepest slopes are left unturned, which helps limit any erosion. At the approach of summer, with the vines growing fast, it is necessary to de-bud to help restrict the yields, and to limit the build-up of foliage. Next is the tying down of the fruiting canes, which is done by lifting the vines and trapping them between the wires; this helps to optimise the growth of the vegetation, and allows the sun to reach the grapes more easily.

During the Summer, the soil is regularly ploughed between the rows, to help keep weeds down.
After rigorously following the maturation of the grapes, the harvest begins. Thibault harvests mechanically, which gives greater flexibility in deciding when to harvest each parcel. Once the bunches of grapes are harvested they are taken to the domaine.