DOMAINE HUET, France

Haut-Lieu, Mont, and Clos du Bourg. The estate is a trailblazer in biodynamic viticulture, a method that emphasises harmony with nature to enhance wine character and preserve terroir authenticity. Guided by planetary rhythms, much like traditional winegrowers of the past, Domaine Huet follows a holistic approach to vineyard work. This practice supports the health of the soil and vines, reinforcing the estate’s commitment to sustainable and expressive winemaking.

Viticulture

Today, in the same spirit as their ancestors, harvesters continue to pick the grapes in successive passes over the vines. Vigilance and responsiveness are essential to harvest healthy, ripe grapes. This allows them to maximize the "Noble Rot" that gives the grapes maximum maturity and quality. Biodynamic agriculture, practiced for over twenty-five years, helps reveal the very essence of the terroirs in each of our vintages. Thus, the suppleness of the brown clays of Haut-Lieu, the chiseled flint of Mont-de-Marne, and the roundness of the limestone of Clos du Bourg give Chenin an incomparable elegance.

Winemaking

Vinification is conducted in accordance with the finest traditions. Each of the three vintages is vinified separately. Whole bunches are poured into the presses without being crushed or crushed. Pressing is carried out gently. In the cellars, after a 24-hour settling period, the grape juice is transferred into two batches: one in vats, the other in old barrels. The duration of this fermentation varies depending on the richness of the must and the activity of the indigenous yeasts found in the cellars. Each vintage is aged for six months until bottling in April.