In 1996, Thierry and I gave birth to the ‘Domaine de l’Aumonier.’ A very symbolic name, as the vineyards of my grandparents (Marcel and Maria Laumonier) were our first acquisitions. Starting from nothing, we began the operation with about ten hectares purchased from a retired winemaker; no tools, no clientele, and few resources, but with a shared desire and Thierry’s expertise, built on six years of experience as a vineyard manager and the experience of his elders, who had been winemakers for several generations. Thierry works in the vineyard and the cellar, while I handle marketing, management, and finances. The duo is launched!
In 1997, we built our first winemaking and storage cellar, a fundamental project for the future of the estate. This cellar allows us to lay a solid foundation for the production of our wines. The estate now covers 12 hectares! A modest area to begin our winemaking adventure with passion and determination.
Opportunities allow us to grow the estate. We go from 12 to 32 hectares. The cellar also expands to enable us to increase our capacity for fermentation and storage.
Gradually, we cultivate our soils and stop using herbicides. Pesticides and insecticides are replaced, when necessary, by 100% natural products certified by the organic farming guidelines.
In 2006, we formalized our approach and began our conversion to Organic Farming with a certification body: ECOCERT.
The estate is now managed biodynamically and certified by Demeter.
Our ambition has always been to produce wines of exceptional taste and environmental quality. Always very attentive to respectful production methods that minimize their impact on our environment, we pay special attention to vine cultivation and the balance of our soils. This holistic approach does not allow us to resist all climatic hazards, but it is respectful of the soil and living organisms, enabling us to obtain more expressive grapes that give birth to wines that fully reflect the identity of our terroir. We hope that these nature-respecting practices (water-air-soil) and respect for humanity will make sense to you and help you better understand the importance of our choices.
No herbicides, pesticides, or mineral fertilizers derived from petrochemicals:
The estate exclusively uses natural, non-chemically modified products, plant infusions, and decoctions to combat diseases and climatic hazards. The fertilizers used are exclusively organic composts and biodynamic preparations made from horn manure.
Preservation of water resources:
Life is water! Our practices do not pollute aquifers, waterways, or ecosystems (living organisms), whose preservation and purity are essential for our health.
From grape to wine: oenological practices:
Our wines are made according to the very strict Demeter guidelines regarding interventions and inputs. Indigenous yeasts (naturally present in our wines), limited sulfites, and the prohibition of using arabic gum, flavoring yeasts, wood chips, etc. The goal is not to alter the grape to make an industrial and standardized product, but instead to elevate the raw material over the years, staying as close as possible to its natural expression, the fruit of its soil, its climate, and the care given by the hand of man.
An optimist against all odds! He is the soul and energy of the estate. On all fronts, always in action and more passionate than ever.
I’m mainly in charge of sales and management, but as a good Swiss Army knife, I reinforce the team in the cellar and in the vineyard if necessary.
Back to the Future! After studying physiotherapy, Louis joined the estate in September 2024 and is pursuing a Viti-Oeno BTS degree in a work-study program. A new chapter begins, where work meets passion!
Aurélien has already been with us for 20 years. Versatile and dedicated, he’s not afraid to work in the vineyard or the cellar.
More at ease in the vineyard and behind the wheel of a tractor, he is no less at home in the cellar, but prefers the great outdoors.