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VOUETTE-AND-SORBEOUS
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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![Blanc d'Argile by Vouette and Sorbée]()
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We're talking to you about his Winery
| "Where chemistry prescribes eight days of antibiotics through fertilizers and pesticides, bio-dynamics treats in two hours in a natural way," says Bertrand Gautherot, of Winery Vouette et Sorbée (Aube). "I wanted to give the vine back to its nature and accept what it would give me". Bertrand 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. Of course, there's no question of making the bottle. In the beginning, with his wife Hélène, they make grapes but organic grapes that they bring to the cooperative (AB certification and bio-dynamic conversion since 1998). Their cows produce compost, nettle tea stimulates the vines, copper or silica mist to treat them, a beautiful horse to plough the soil, the reintroduction of fruit trees ... "We are on micro-doses, it's homeopathy applied to plants" pleads the winemaker. 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 replanted, not pinot noir but chardonnay on the advice of Claude Bourguignon (telling him that his terroir is close to that of Chablis) and left the cooperative in 2001 to produce his first vintage: 'Fidèle' (100% pinot noir). Then in 2003 'Saigné de Sorbée' (a rosé 'long infusion of pinot noir, almost an herbal tea') and in 2004 'Blanc d'argile' (100% Chardonnay). The Winery is about 5 ha, for a maximum production of 25 000 Cols! Hand-picked at maturity over three weeks, a vertical wooden press (called 'coquard' here) ensures the pressing. The juice by gravity descends into 400 L barrels. Fermentation with indigenous yeasts, little sulphur (total SO² between 20 and 40mg/l). In good years, only 20 grams of sugar are added to create the gas and the famous bubbles. On the other hand, here no dosage is required, the champagnes of Maison Vouette and Sorbée (named after the two climates of Winery) are extra-brut. |
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