History of the Vineyard
In the rich patois of yesteryears, “homme” was the surface worked in a day. So it would take 18 “hommes" to work one hectare of vines. And vines, for their part, were called “gaillettes”.
Follow me and I’ll take you on a tour.
To the side, with full exposure at noon, here are “Les Fioles” - the name refers to the maturity of the grapes, which is always early.
In front, the “Bondonnets” (i.e. “good casks”). This wine is lighter.
In 1957, only one “hottée homme” (600 litres/hectare) was harvested of a now-legendary vintage.
“Champs du Clos” at the foot of the hillside. Thanks to its subsoil and exposure, the quality of these vines is exceptional.
Then “La Loge”, “Les Côtes”, “Valbouroy” and “Vermoy” on the upper sharp slope produce wines that acquire elegance over the years.
Close to Notre-Dame des Vignes, a pilgrimage site, is “Les Fins”. These grapes are always riper. And this is where the harvest starts.