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| Domaine ACHARD-VINCENT |
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| Géré par | ACHARD Thomas | | Adresse : | Domaine ACHARD-VINCENT | | | Le Village | | | 26150 Sainte-Croix | | Carte : | Grande(adsl) Petite | | GPS : | 44.76858200 * 5.28389800 | | Début du bio : | 1978 | | Surface : | 11 Ha | | Fixe : | (33) 04 7521 2073 | | Fax : | (33) 04 7521 2088 | | E-mail : | Contactez moi | | Site Internet : | domaine-achard-vincent.com | | Mise à jour le : | 2009-02-15 14:00:00 | |
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| Situation |
The vineyard of PALE of DIE is in the South East of France, to 60 km of the Valley of the Rhone, between Vercors and Provence.
This vineyard of 1250 Hectares is located on the côteaux ones bordering the valley of Drome on about thirty communes. Its notoriety is more to make, since at the time of the Romans, Pline the Old one praised already the quality of this sweet wine manufactured by Voconces, of which the capital was DEA AUGUSTA, the current town of DIE.
The two authorized type of vines are the type of vine PALE and the type of vine MUSCATEL with small grains of Frontignan. |
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| Historique |
Le domaine est familial depuis 6 générations. Le domaine ACHARD-VINCENT est né de la fusion du domaine VINCENT à Sainte-Croix et de la ferme ACHARD à Saillans avec le mariage de Claudie et Jean-Pierre.
Après un BTS agricole et une licence vitivinicole à l'Université du Vin, Thomas, le fils, est parti perfectionner son anglais et son talent de dégustateur à Londres.
Aujourd'hui, Thomas vient de s'associer afin de reprendre la succession. Il apporte un nouveau dynamisme au Domaine, qu'il convertit à la biodynamie. |
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| Informations |
Our exploitation is 18 hectares, among which 12 hectares are planted in vineyards DIE'S SPARKLING WHITE WINE.
All the plots of land are led(driven) in Biologic Agriculture since 1979. We have the NATURAL Mention and the PROGRESS, since 1982. The body certifier is Ecocert |
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| Agriculture et Certifications |
Biological Agriculture is a respectful farming method of the Environment.
The base of Biological Agriculture is the organic manure: To nourish the ground as well as possible by taking of account the billion micro-organisms living in the ground.
For that, we bring perforated organic matter, green manures containing gramminées, of leguminous plants and of crucifères and we girobroyons the vine shoots.
In Spring, we plow the vines with a plough provided with interceps. From May to July, we pass 2 to 3 times a actisol to eliminate nondesirable grass. The only pesticides which we use are copper salts and sulphur.
The grape harvest takes place at the end of September for the Type of vine Muscatel and at the beginning of October for Type of vine PALE. The grape harvest is made manually. The grapes are gathered delicately and sorted before being versed in cases pallox. |
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| Vinification et Chartes |
Wine making of the Ancestral Dioise Method "TRADITION":
- It is with this method that we vinify the juices of Muscatel to obtain our "TRADITION". As soon as the juice of Muscatel runs press, it is pumped in tanks stainless, in cold room, at a temperature of lO°C.
- alcoholic fermentation starts only fifteen days at three weeks later, thus allowing the flavours Muscatel as well as possible to refine themselves and to exhale themselves in must.
- This fermentation continues slowly until January following harvest.
- must semi-is fermented. It still has grape sugar in considerable quantity. It is then filtered coarsely on Kiesselghur ground then bottled, without sugar yeast addition nor.
- continuous alcoholic fermentation in bottles capsuled thanks to indigenous yeasts of the soil present in must and stops naturally, a few months later, when the pressure in the bottles reaches the 5 to 7 bars.
- We have thus a catch of entirely natural foam giving a soft effervescent wine naturally, of a large smoothness of bubbles, with the incomparable and delicate flavours muscatel.
Wine making of Traditional Method "CREMANT OF DIE":
- After the cueiIlette, the whole grape of the Clairette type of vine is directly versed in our pneumatic press.
- 150 Kilogrammes of grapes will give only one hectolitre of must. These first juices are vinified out of tanks stainless at the temperatures of the chaix, (approximately 15°C).
- In January following harvest, pulling is done in bottles to obtain the catch of foam according to the Traditional Method, after adjontion of a iquor of pulling.
- 9 months minimum of catch of foam will be necessary to obtain approval. We have then the Controlled Label of origin CREMANT of DIE, for this CRUDE. |
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| Les Vins |
Tasting: The PALE one of DIE must be tasted fraiche, between 6 and 8°C, in order to preserve to him all the smoothness of its flavours muscatel, drawing on fishing and the leetches.
We export already our various Wines of Die in the majority of the countries of
C.E.E. (R.F.A, G.B., Belgium, OK, NL, Suiss _, Greece), Norway and Japan. |
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| Divers |
Nature & Progress:
Official certification (logo A. B.) guarantee production of grapes according to principles' of Biological Agriculture. the Natural mention & Progrès ensure in more control of the rules of wine making on the basis of specific schedule of conditions
Objective of the Natural schedule of conditions & Progress: To answer the double concern to produce wine the healthiest possible while remaining respectful environment
Some points of the Natural schedule of conditions & Progress:
-- sulphur >Apports very regulated:
Authorized maximum quantities: 70 mg/I for the wines red, 90 mg/l for the white and rosy
(More than 50 % lower than the standard (respectively of 160 mg/l and 210 mg/l))
--> List of products usable very restrictive: clay, egg whites, lactic casein.
Prohibition of use of gelatine, vitamins of synthesis, all dyes, potassium ferrocyanide, grape sugar not bio...
--> Obligation of recycling of the solutions of descaling
--> Hygiene of the cellar: Draconian limitation of the chlorinated products, with obligation in the long term to replace the totality of the products of cleaning by only hot water or the steam (limitation of environmental pollution and the risks of residues in the wine)
--> Stoppers out of prohibited agglomerated cork
(prevention of the risks of migration of the adhesive in the wine)....
Attribution of the Natural mention & Progress after control by an independent organization.
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| Certification | * | Ecocert | | Marque | * | Demeter (Biodynamie) | | Presse | * | Le Gault et Millau | * | Le Guide Hachette des Vins | | Concours | * | Amphore (bio) | * | Concours Challenge Millésime bio |
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| Effervescent | | * Raw Effervescent wine | | - AOC Clairette de Die | | . Brut | | - AOC Crémant de Die | | . 2005 Brut | | * Sweet Effervescent wine | | - AOC Clairette de Die | | . Bio-Sûre | | . Gabrielle de Richaud | | . Petite Gaby | | . Privilège | | . Topaze | | . Tradition |
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