Vineyard
Le Vigneron Dominique Belluard
Domaine Belluard Dynamiseur pour préparation biodynamique
Domaine Belluard Eboulis de calcaire
Domaine Belluard Elevage en oeufs bétons
Historical Background
Ayse is one of 22 area of Savoy PDO. It represents 2% of wines of Savoie.

The peculiarity of the vineyard Ayse is its variety: "The Gringet" it is grown only on our area and nowhere else. It is believed that this endemic variety of Savoy was already present before the arrival of the Romans. Recent DNA analyzes show that does not belong to the family of savagnins (Traminers) as many think.

Currently there are only 22 acres of Gringet production which 10 worked on the field. The rest is spread over a dozen small producers.

Lands BELLUARD family were once covered with fruit trees. Dominique's parents have exploited their orchards into the 80s. It was after studying oenology in Beaune Dominique took over in 1988 and is responsible for all production part and winemaking.
Personality
MY PHILOSOPHY OF WORK BY DOMINIQUE BELLUARD:

Why the organic-dynamic farming?

Because is it the only answer to the laws of the “Living”

After several years of chemical growing, even a “well-reasoned” one, one realizes something does not work. You create disequilibria because our entire environment only works according to the laws of the “Living”.
The earth where plants take roots isn’t only a support for the vegetable, it is also a place of life and exchange between the different worlds: plant, (roots, mushrooms, yeasts…), animal (insects, earthworms, bacteria…), and mineral (rocks, silts, clays…).
Microorganisms give structure to our “mother earth” and make it fertile. These microorganisms make available the different growing elements that are necessary to the plant.
All this life cannot work without the presence of water and air and all synthetic pesticides (weed killers, fungicides, insecticides…) have an extremely harmful effect on the latter.
A decline in microbial activity directly affects the soil structure: settling, erosion, leach of microelements… which leads to a loss of our “Terroir”. It is indeed the energy released by your microbial mass that brings together the different elements of the “mother earth”. But it is not enough for the plant to grow properly because its samples in the soil only represent 3% of its needs; the 97% left are taken in the Atmosphere.
That’s why the organic-dynamic preparations made of cowpats will revitalize and increase the biologic activity, and the silica powder will give structure to the plant, develop the aromas and make it resistant to diseases.
The Preparations will get your plant in connection with the Earth and the Cosmos and will rebalance the Rhythms (day/night, rising moon/descending moon and seasons: spring, summer, autumn, winter).
“The Forces caught by the plants are not lost for the one who eats them.” (R. Steiner)
Terroir
Its sunny hills, located at a height of 450m under the Alpine climate, are facing due south. There persist nowadays about 20 hectares of a very old and particular vineyard (the first written proofs of the existence of the Ayse vineyard were found in the thirteenth century).

Its geology is made of different terroirs:
- Chalky scree slope of Chablais Mountains: little stones.
- Sediments of very ancient glaciers: clay and limestone strata.
- Sediments of glacier waterfalls: red clay rich in iron aluminium oxide (distinctive feature of the “Feu”).
Planted grape varieties
Grape varieties:
- 95% Gringet
- 3% Altesse
- 2% Mondeuse

Labels:
- Wine of Savoie Ayse (Traditional Method and Mont-Blanc Cuvée)
- White wine of Savoie (Les Alpes and Le Feu Cuvées)
- Red wine of Savoie (Mondeuse)
Viniculture
Continuous observation and analysis of the vineyard lead us to protect and take care of the plants by integrating all surrounding natural elements. We always look for balance etween vegetable, animal and mineral worlds, to the detriment of pesticides and chemicals.

Today, for the best typicality of our wines, the main concern of the domain is to grow vines according to the biggest respect of terroirs and traditions. That’s why the domain transformed itself in 2001 into an organic-dynamic growing.

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