André Beaufort
André Beaufort’s company was born in 1969 right when André finds out his allergy to the synthesis product usually used in viticulture. From here, his decision to start a production based on the rules of biological agriculture. In the 6.5 hectares of vineyards divided between Gran Cru of Polisy in Aube and Abonnay in Mame (which is the location of the cellar). The vineyards, positioned on a clay terrain, are nurtured with homeopathy and aromatherapy. The terrains are then worked with a superficial ploughing, planted with a compost of vegetables mixed with organic products. The spontaneous fermentation for the parcels happens in tubs of steel and in barrels of wood with the carrying out of the malolactic fermentation, excluding in this way too high doses of sulphur. The bottles are then left to rest for months or years until the disgorgement, which is still done by hand (“a l a volée“).
André Beaufort’s company was born in 1969 right when André finds out his allergy to the synthesis product usually used in viticulture. From here, his decision to start a production based on the rules of biological agriculture. In the 6.5 hectares of vineyards divided between Gran Cru of Polisy in Aube and Abonnay in Mame (which is the location of the cellar). The vineyards, positioned on a clay terrain, are nurtured with homeopathy and aromatherapy. The terrains are then worked with a superficial ploughing, planted with a compost of vegetables mixed with organic products. The spontaneous fermentation for the parcels happens in tubs of steel and in barrels of wood with the carrying out of the malolactic fermentation, excluding in this way too high doses of sulphur. The bottles are then left to rest for months or years until the disgorgement, which is still done by hand (“a l a volée“).
