Hélène and Bertrand GAUTHEROT
Winemakers: Hélène and Bertrand Gautherot
Region : Champagne
City: Buxières Sur Arce
Grape varieties : chardonnay and pinot noir
Surface Winery : 5 ha
Annual production: 25,000
Certification: AB, Ecocert and Demeter
The wines of the Winery
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![Fidèle by Vouette & Sorbée]()
Bio
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![Blanc d'Argile by Vouette and Sorbée]()
Bio
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We're talking to you about his Winery
| Bertrand Gautherot was a product designer in the luxury industry. In 1993, he returned to his region. A wine-growing region that he considers to be the most chemically treated in the world! A luxury product treated like never before; what about the image?! Bertrand Gautherot switches and stops all treatments. "I wanted to give the vine back to its nature and accept what it would give me". Of course, there was no question of making bottles, so at the beginning, with his wife Hélène, they made grapes, but organic grapes which they brought to the cooperative (AB certification and bio-dynamic conversion since 1998). Their cows produce compost, nettle tea stimulates the vines, copper or silica mist is used to treat them, a beautiful horse comes to plough the soil, reintroduction of fruit trees... "We are on micro-doses, it's homeopathy applied to plants" pleads winemaker. "Where chemistry prescribes eight days of antibiotics with fertilizers and pesticides, bio-dynamics treats in two hours in a natural way". In 1999, the visit of Anselme Selosse (champagne Jacques Selosse), a model, a mentor, pushed them to make their own wine, their own bottles. | Bertrand replante, non pas du pinot noir mais du chardonnay sur les conseils de Claude Bourguignon (lui indiquant que son terroir est proche de celui de chablis). Il quitte la coopérative en 2001 et sort la première cuvée : Fidèle (100% pinot noir). Puis en 2003, Saigné de Sorbée (un rosé <longue infusion de pinot noir, presque une tisane>) puis 2004 Blanc d’argile (100% chardonnay). Le domaine est d’environ 5 ha pour une production maximale de 25 000 Cols ! Vendanges manuelles à maturité sur 3 semaines, un pressoir bois (appelé coquard) vertical assure le pressurage, le jus par gravité descend dans les fûts de 400L. Fermentation avec les levures indigènes, peu de soufre (SO² total entre 20 et 40mg/l). Les bonnes années, il glisse à peine 20 grammes de sucre à la mise pour créer le gaz et les fameuses bulles. En revanche ici pas de dosage, les Champagnes de la maison Vouette et Sorbée (du nom des deux climats du domaine) sont extra-brut. |
