The Henri et Gilles Buisson wine estate is firmly rooted in a winemaking tradition handed down from generation to generation. Brothers Franck and Frédérick of the Henri et Gilles Buisson wine estate are deeply attached to their terroir and the preservation of the environment. Respect for nature is at the heart of their practices, reflected in a strong commitment to sustainability and organic farming.
Protecting the ecosystem, monitoring the carbon footprint, and adopting global, innovative and ecological practices to respect the environment are strong commitments from Franck and Frédérick of the Henri et Gilles Buisson wine estate. Their approach extends to the carefulselection of corks, bottles and equipment. The two brothers preserve the unique character of each climate, accompanying each terroir to produce authentic wines while keeping intervention to a minimum.
The wine estate has beencertified organic since 2009. This certification reflects their commitment to using no synthetic chemicals, herbicides or pesticides. They prefer natural and mechanical solutions to maintain the vines and protect the crops.
In addition to organic farming, the wine estate also practices biodynamic viticulture. This approach goes beyond the simple rejection of chemicals, and includes the use of biodynamic preparations based on plants, minerals and composts to energize the soil and vines. The lunar and planetary calendar is also taken into account for vineyard and cellar work.
All viticultural operations are carried out by hand, from pruning to harvesting. Working the soil is an essential practice at the wine estate, so we use green manures and organic composts to enrich and maintain the health of the soil, promoting balanced vine growth.
Winemaking is carried out naturally, with indigenous yeasts present on the grapes and in the cellar. Fermentation is slow and controlled to preserve the grapes' natural aromas. Wines are aged in French oak barrels, often used several times to avoid over-extraction of woody aromas. The duration of ageing varies from cuvée to cuvée, allowing the wines to develop their complexity and structure while respecting the expression of their terroir.
Cellar intervention is kept to a minimum, allowing the wine to express itself naturally. The wine estate practices minimalist winemaking, where every gesture is measured and carefully considered, to preserve the authenticity of the wine.
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