Return to Terroir

Charter of Quality “Return to terroir”

Foreword

The system of evaluation outlined below does not speak in terms of  “bio” or “not bio”, but simply of actions which permit an Appellation to express itself. Thus one can go from one to three “green” stars, adding to this the usual notations used by wine guides. This system encourages the wine-maker to do his best, and it informs the client of the effects of gestures in the fields or in the cellar on the expression of the Appellation.

The steering committee of  the “Return to terroir” group : 

  • Alsace : Olivier HUmbrecht, Jean Pierre Frick
  • Champagne : David Leclapart
  • Jura : Stéphane Tissot
  • Bourgogne :  Anne claude Leflaive, Pierre Morey, Pierre de Benoist
  • Bordeaux : Jean Luc Hubert; Claire Laval
  • Rhône : Philippe du Roy de Blicquy
  • Loire : Philippe Gourdon, Nicolas Joly
  • Provence : Raymond de Villeneuve
  • Languedoc Roussillon : Jean François Deu, Olivier Durant
  • Italie : Stefano Bellotti
  • Espagne : Diego Soto
  • Allemagne : Philippe Wittmann
  • Autriche : Christine Saahs, Werner Michlits
  • Nouvelle Zélande : James Millton
  • Australie : Julian Castagna. 

 

 

1/ Obtaining one star

Wine from a controlled appellation of origin has a particular taste liked to the expression, a type of soil, and a climate. Agriculture should therefore reinforce the organic life of the soil and avoid all synthetic chemical products.

  • No weed-killers that destroy the life of the soil.
  • No chemical fertiliser which causes a strong and atypical growth. These fertilisers are salts. The plant needs to drink more, thus to grow more compensate for the excess salt imposed on it.
  • No synthetic chemical product a they can falsify the photosynthesis and thus the taste of the wine.
  • No systemic treatment-absorbed by the sap in half an hour-wich, besides a negative effect on the metabolism of the plant on photosynthesis, and on roots (affect mycorhize), can be found in the grape in the form of residues.
  • No aromatic yeast which leads to atypical taste of wines.
  • No use of dry ice.

2/ Obtaining two stars

In recent years the formidable advance of technology permits us to re-create the tastes that an inadequate agriculture had falsified. A return to the good practices renders this technology useless, and leaves each wine its original taste, without misleading the consumer.

  • No mechanical harvesting, in order to obtain optimal maturity.
  • No exogenous yeast that is a stranger to the place.
  • No treating of the must with enzymes. Healthy agriculture bestows an abundance of colour etc.
  • No concentrator that works by inverted osmosis. This process can bring about imbalances, especially in ageing.
  • No cryoextraction which falsifies the balance of the wine.
  • No cold treatment that reaches the freezing point.

3/ Obtaining three stars

  • No deacidifying or reacidifying-which change the balance of the wine.
  • No addition o ascorbic acid, nor of potassium sorbate.
  • No chaptalization, including concentrated must.

All the wine-makers have adopted this charter will have authentic, and thus inimitable wine; since the relationship between soil and climate has everywhere on earth a different “face”.

The wine-maker signing this charter in the presence of a notary public commits him to respecting this code of ethics during the entire cycle of his production. He is informed that he can be inspected at any time by a member of the group.

Nicolas Joly.