Know-How

Although the agricultural and chemical aspects are taken into account, the cultivation of the vine and the elaboration of the wine remain an art. In our vine plots, work is done manually, this allows us to obtain better quality grapes for our future harvest. The term reasoned is what best describes how we cultivate our 7.5 hectares of shale land. The vine harvest, that key moment in a vineyard, is done with great care. Our manual and selective vine harvest allows us to select the bunch of grapes with good maturity thus ensuring the quality of the grapes picked for the production of superior-quality wines. We go through the vines several times to select the bunches and then there is a second sorting on the vibrating table before the transition to fermentation. Traditional know-how with state-of-the-art facilities is what best defines how we work.

Time is of the essence in wine-making, making our Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon grown in French oak barrels, our pride. Our vaulted cellars with controlled temperature and humidity are the perfect representation of the tradition. Our two-leveled fermentation cellar and our thermoregulated vats allow for the production of our Rieslings, Gewurztraminers and other wines on fruit, it is the perfect image of the times. We must not forget the notion that even if there is a very noble side to wine, it always starts with agriculture: no grapes, no wine!

Story

Only planted in vitis vinifera, Le Vignoble du Ruisseau stands out thanks to its 7.5 hectares of vines exclusively in quality variety cultivation with the exception of a few rustic ones for our distillation and Vidal to complete our portfolio with an ice wine.

2007

Acquisition of the land

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2009

Beginning of the vineyard plantation

2013

First vine harvest

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2014

Beginning of the construction of the wine warehouse

2016

Vineyard’s public opening

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2018

Obtention of the artisanal distillation permit

Technology

Unusual, our vines are maintained at a temperature of -10 ° C during the cold season thanks to geothermy. This technology also allows us to protect our vines from late winter frosts from April to June and lengthen the vines’ vegetative season. The use of this renewable energy to heat the vines is a unique idea and the result of a lot of work, imagination and madness from our team. This principle which consists of drawing energy from the soil to heat the small fruits is currently under international patent.

technologies

Philosophy

Environement

A reasoned cultivation is what best defines our way of doing things. The cultivation on shale soil gives us a unique character and sets us apart. Our manual harvest allows us to make a selection and a first sorting of our grapes then, the second sorting is done during the passage on a vibrating table. This technique allows us to have only the best grapes in our thermoregulated stainless steel vats during fermentation. The whole process is done through gravity. Our Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon are aged in French oak barrels in our temperature and humidity-controlled cellar.

Environment

We are always keen to improve our way of doing things, and we are happy with the elements we have already put in place: the energy used to heat our wine warehouse, our vats, our cellars and all our air conditioning needs, is achieved through geothermy. Using the soil’s energy through geothermy minimizes our fossil energy footprint. All of our wastewater, including that of our product development, is treated before being disposed of through soil infiltration. Our packaging is 100% recyclable and even our glass bottles are made of 85% recycled glass.

We recycle and compost in all departments including the kitchen and the dining room. We have a 40,000 square foot garden, under the concept of organic farming, to source fresh and local ingredients to develop products for the shop or for the development of our menus during our events. We advocate paperless environment for our offices, which we have put in place! There is always room for improvement, the future will only be greener with the way we operate. The main idea being to transmit an example and a healthy agricultural business to future generations!