Domaine et Caveau Bouley Pascal

Pierrick BOULEY represents the sixth generation at the head of the estate, previously known as R & P BOULEY. He joined the estate full-time in 2009, and took over from his parents with the 2014 vintage. The majority of the vines on this estate are old (around fifty years on average), spread over 9 hectares and 41 different plots.
Little by little, Pierrick is changing the way he works his vines, with an 'organic' and 'natural' style, inspired by biodynamic practices. Today, the estate is in the process of converting to organic farming, and the 2023 vintage will be the first to be certified organic.
Pierrick limits the number of tractors he uses in the vineyards so as not to compact the soil and improve water drainage. He uses a very old method of pruning known as 'Guyot Poussard', which encourages two flows of sap on either side of the stock (instead of one). When the fine weather returns, there's no weeding and almost no cutting of branches, because 90% of the vines are trained in arches, providing maximum photosynthesis.
maximum photosynthesis. For treatments, only contact products are used in combination with plants. No insecticides, weed-killers or anti-rot products are used. Rigorous de-budding, drastic grape selection, yields are naturally regulated thanks to the age of the vines. Pierrick likes elegant, fine wines that are relatively powerful and long on the palate.
The grapes are hand-picked in crates, sorted, destemmed and not crushed. No yeast, enzymes or bacteria are used, and fermentation takes place naturally. Since 2017, no SO2 has been added during vinification. The wines are then matured for 12 months in French oak barrels (30% new barrels) and filtered slowly through a lenticular filter if necessary before being bottled at the estate.