Clos Troteligotte

The quality of the wine depends above all on the work in the vines. Viticulture has always been essential in the development of our wines. The balance between the vines and the terroir, where it plunges its roots, makes it possible to harvest a grape expressing the best of the grape variety and the soil.

Since the birth of Clos Troteligotte in 1987, we have practiced peasant agriculture. We have learned over the years to know our grape varieties, our terroir and the climate that surrounds it. We were certified in Organic Agriculture in 2014 and in Biodynamic Agriculture in 2017. Finally, we promote biodiversity on a daily basis, for example by reintroducing beehives in our vineyard, and by diversifying our local arboreal wealth. We also preserve our 30 hectares of woods, and restore them.

It is in a 19 ha Clos, perched on the high altitude terroirs (350 meters) of the Cahors appellation that we produce our wine. The vines are nestled in the heart of a wood setting, a point of harmony between the Lot valley and the Causses du Quercy. The red grape varieties have their roots in a Kimmeridgian and siderolithic clay-limestone terroir, rich in iron - quite rare in Cahors -, while the white grape varieties are on a clay-limestone soil of Quercy Blanc, known as “stampien”. It is all these components that give Clos Troteligotte wines their finesse and complexity.

Since 2004, we have carried out a micro-plot selection within the Clos. Depending in particular on the iron richness of the soil, we have created a range that represents a variation of the Malbec grape variety on this unique terroir of the Cahors appellation.

(Click on the name of the cuvées)

Five cuvées make up this range: K- nom , K-pot ' (sulfur free), K- gold , K- lys and  .

We also produce a series of Vins de France.

Three white wines: K-libre Chenin, K-libre Chardonnay and K-libre Sauvignon Blanc

As well as 4 red wines: K-bo (Gamay), K-briole (Jurançon Noir - Cabernet Franc), K-Tannat (Tannat) and finally Délit-K (Malbec - Cabernet Franc).

We invite you to come and taste our entire range in our large winemaker's loft ...

IODYNAMY

Biodynamic viticulture aims, in general, to rehabilitate, energize and intensify organic life in the environment where the vines live. This approach consists in intensifying the exchanges between the plant and its environment (soil and air), in order to obtain better grapes and therefore better wines. Biodynamics seeks to strengthen the vitality and resistance of plants, by improving the natural exchanges between the soil and the roots on the one hand, and between the sky and the leaves on the other. In other words, it is a question of promoting and increasing exchanges on the one hand, between the countless microorganisms of the soil and the root system of the vine and, on the other hand, between the sky (sunlight, influences cosmic) and the leaf system of the vine, in order to optimize the expression of the terroir (the terroir understood as a soil-climate association) in the grapes and therefore in the wine. In this respect, biodynamic wines are supposed to guarantee a better expression of the terroir (we will come back to this).

Some, such as Nicolas Joly (La Coulée de Serrant, Savennières-Coulée-de-Serrant), explain that biodynamics consists, more fundamentally, in taking into account and using the energetic frequencies (electromagnetic, in this case) which run through the system. solar, air and earth to intensify soil and plant life. “  What must be understood here,”  emphasizes Nicolas Joly, “  is that living things are only a sum of frequencies or rhythms; it's a vibratory world », And biodynamics will strive to harmonize this set of vibrations and intensify their circulation between the plant, the earth and the sky. Biodynamics takes into account the lunar cycles and planetary positions, which have an influence on the life and growth of plants, as well as on the quality of the must and the wine during vinification. Thus, biodynamics, according to Frédéric Duseigneur (Domaine Duseigneur, Lirac), will consist in "  rediscovering this knowledge which has been swept away by agrochemistry  ", which dates back to the beginnings of agriculture, in the Neolithic period, and which lasted until 'at the beginning of the 20th century. “  A hundred years ago, peasants felt things in their skin, in their bones. It will be a question of recovering the knowledge thus lost in our time because of agrochemistry, and of rediscovering, at least partially, old knowledge, this understanding which was once global.

A COHERENT AND EFFICIENT PRODUCTION METHOD

Organic farming is defined as a method of agricultural production free from synthetic chemicals and GMOs. It is also and above all a sustainable production method that respects people and their environment. To do this, it relies on a global approach to the farm and its environment, both in its technical-economic, social, environmental and historical components.

Organic farming is based on the balance between soil, animals and crops. By promoting the balance and biological activity of the soil, it is this that we nourish and that we make live, and it is the coherence of the functioning of the system that we are aiming for.

WHAT ARE WE DOING?

All our treatments are based on products from plant or animal materials, not including synthetic chemicals.

We do not use any weedkillers. The soils are either mechanically worked or grassed.

We use organic fertilizers in some years.

Simple Guyot pruning of 5 and 7 eyes, disbudding, yield between 30 and 50 hectoliters / hectare.

Leaf stripping on the rising sun from June and setting sun after the hot weather. This extensive work allows the improvement of the quality of the grapes and the obtaining of a perfect maturity of the final product. This results in better aeration of the cluster which considerably influences the reduction of fungal diseases.

When it comes to wine making, we only use indigenous yeasts naturally present in our vineyard. No product is added throughout the fermentation process and during aging.

We also use reduced doses of sulphites and for some vintages we do not use any at all.