Achard-Vincent
The Domaine Achard-Vincent is located in Sainte-Croix, between the Vercors and Provence. It is a small family-run estate that has been cultivating vines in this magnificent territory of southern France for six generations. It was born from the merger of Domaine Vincent, located in Sainte-Croix, with the Achard farm in Saillans, when Claudie and Jean-Pierre got married, thus uniting the lands of their respective families. It is a winery with particular characteristics, faithful to the tradition of the area. In fact, it is a winery specialized exclusively in the production of sparkling wines, which are made using Metodo Classico, Metodo Ancestrale and primarily utilizing the indigenous grape varieties historically grown in the region.
The estate covers an area of 11 hectares and, thanks to its altitude, enjoys a cool climate characterized by significant temperature variations even during the summer months. The Achard-Vincent family was among the pioneers of organic farming, which was introduced on the property starting in the late '60s. Today the estate is certified organic and since 2005 biodynamic (Demeter). Soil fertilization, when necessary, is done only with organic compost and treatments are carried out only with sulfur, copper, and biodynamic preparations, in order to stimulate and strengthen the natural defenses of the plants. The inter-row areas are kept grassy to stimulate soil vitality and promote biodiversity in the vineyard and more generally in the ecosystem. Vineyard work is carried out manually, with great care and attention.
The grape harvest is done by hand, with selection in the vineyard of the bunches. Harvesting begins in early September with the muscat a petits grains and ends at the end of the month with the Clairette Blanche grape variety. As for the Ancestral sparkling wines based on moscato, after soft pressing, the must is fermented very slowly at low temperatures and is bottled halfway through the process, so that it can then finish in the bottle. The Crémant and Clairette de Die, on the other hand, are made using the Metodo Classico. The first fermentation takes place in steel and the second in the bottle, with aging on the lees and final disgorgement.
The Domaine Achard-Vincent is located in Sainte-Croix, between the Vercors and Provence. It is a small family-run estate that has been cultivating vines in this magnificent territory of southern France for six generations. It was born from the merger of Domaine Vincent, located in Sainte-Croix, with the Achard farm in Saillans, when Claudie and Jean-Pierre got married, thus uniting the lands of their respective families. It is a winery with particular characteristics, faithful to the tradition of the area. In fact, it is a winery specialized exclusively in the production of sparkling wines, which are made using Metodo Classico, Metodo Ancestrale and primarily utilizing the indigenous grape varieties historically grown in the region.
The estate covers an area of 11 hectares and, thanks to its altitude, enjoys a cool climate characterized by significant temperature variations even during the summer months. The Achard-Vincent family was among the pioneers of organic farming, which was introduced on the property starting in the late '60s. Today the estate is certified organic and since 2005 biodynamic (Demeter). Soil fertilization, when necessary, is done only with organic compost and treatments are carried out only with sulfur, copper, and biodynamic preparations, in order to stimulate and strengthen the natural defenses of the plants. The inter-row areas are kept grassy to stimulate soil vitality and promote biodiversity in the vineyard and more generally in the ecosystem. Vineyard work is carried out manually, with great care and attention.
The grape harvest is done by hand, with selection in the vineyard of the bunches. Harvesting begins in early September with the muscat a petits grains and ends at the end of the month with the Clairette Blanche grape variety. As for the Ancestral sparkling wines based on moscato, after soft pressing, the must is fermented very slowly at low temperatures and is bottled halfway through the process, so that it can then finish in the bottle. The Crémant and Clairette de Die, on the other hand, are made using the Metodo Classico. The first fermentation takes place in steel and the second in the bottle, with aging on the lees and final disgorgement.
