Winegrowers: Michel and Antonin Bedouet
Region: Loire Valley
Town: Le Pallet
Grape varieties Grape varieties: melon de bourgogne, pinot noir, gamay
Surface Winery: 21 ha
Annual production: 80.000
Certification: Organic (AB)
We're talking to you about his Winery
Michel Bedouet took over his parents' vineyards at Le Pallet in the Muscadet in 1990. In 2010, he began the conversion of the vineyard to organic farming and harvests his first organic grapes in 2013. He has since been joined by his children, Antonin and Florie.
Michel is a curious man, who has been able to question himself, helped, in particular, by philosophy which has helped him to go further in his thinking. His wines are very precise and he wants to give us the best of the Burgundy melon. Listening to Marc Pesnot, Guy Bossard and others, Michel Bedouet continues to test new containers (amphorae in particular) and he now makes wines with very little sulphur, if any at all.
Let's listen to Michel: " winemaker since 1985, I believed that a reasoned culture of the vine could be a real production concept. With Descartes, I realised that I was going in circles and that I was giving myself a clear conscience by polluting better. Now that I'm growing organically, I'm rediscovering my job as winemaker. (...) I respect the balance of nature, I revive the soil so that the vine can live in good conditions and bring me healthy, quality grapes. This is how I can make wines that fully express the potential of the great terroirs, with finesse, quite simply.
His philosophy is to produce true wines, wines with a beautiful minerality, lively wines. Wines with a coherence that, from nose to palate, are the pure expression of the terroir.
The work in the vineyard is rigorous and precise, because it is there, as close as possible to the grapes that the wine is made. The organic culture, with the work of the soil, the prohibition of any synthetic chemical product and a conduct based on the life of the soil and the vine, is both the basis and the guarantor of this authenticity. Based on the principle that the wine is made as close as possible to the grape and that it must be the purest expression of the terroir, the objective of our vinification is to give birth to the wine and to raise it in subtlety and elegance.
The pressing is pneumatic, a static settling with filtration and reincorporation of the lees allows a simple and traditional vinification, by controlling the temperature between 18 and 20 degrees. The wine is matured on its fine lees until bottling at Winery.