How does the Domaine Pierre Overnoy practise viticulture and sulphur-free winemaking?
The estate's approach is based on total consistency, from the soil to the bottle. The vines are cultivated using organic farming and biodynamics. In the cellar, the wines are aged and bottled without the addition of sulphur or any other chemical product. Fermentation is carried out with indigenous yeasts; after their work, they break down through autolysis to provide the wine with the nutrients necessary for long ageing. It is this radically natural, net-free approach that gives the estate's cuvées their living character and their exceptional ageing potential.
