The positive synergy of low-intervention viticulture is particularly evident in spontaneous fermentation. At Domaine de la Coquillade, we are increasingly dispensing with commercially cultivated yeasts and instead rely on the yeasts native to our healthy vineyards. This increases the complexity of the wines and emphasizes the signature of the terroir.

By consistently building up humus in our vineyards — a crucial measure, especially in the barren Luberon region — our grapes are already well supplied with nutrients by the time they arrive in the cellar.

Enrichment with yeast nutrients, standard practice at many estates, is unnecessary for us. We encourage a thick legume green cover, increasing the nitrogen content in the must, which means that malolactic fermentation can also take place spontaneously. Our wines do not undergo fining, but rather are filtered using kieselgur.

We set fine accents in the cellar primarily by returning to traditional methods of winemaking, supported by fermentation in ceramic, wooden, and concrete vats.