clos de caveau
Agrobiology is one step further than organic farming. Our vineyard adheres to European organic specifications, controlled by the certifying bodies, Ecocert, BioSuisse and Soil Association, but strives to go beyond their standards:
Viticulture calls for agrobiology and organic oenology (even if it is not officially recognized) is equally interesting. Both help us bring all we do to fruition. Thus, the absence of genetically modified products and other oenological additives, as well as the reduction in quantities of Sodium Dioxide, are also parameters integral to the overall approach.
The respect for the product and for the consumer is conveyed through the quality of this unique and healthy wine. Biological farming is not only an agricultural technique; it is above all a mind-set and a work ethic, enriched every day with lasting know-how and ongoing research.
The estate is currently run by Henri Bungener who took it over from his father, Gérard Bungener, in 1993.
The story behind the success of this wine is the story of a cooperative venture between two generations. In 1976, Gérard Bungener bought Le Clos de Caveau, an estate tucked away in the wilds of northern Provence. The unique quality of the soil from this private valley had been already noticed by previous owner Steven Spurrier, now editor of Decanter Magazine. Gérard embarked immediately on major renovation of all the buildings and the wine cellar. An adventure involving the whole Bungener family and a stream of friends lending a hand.
At the time, however, Gérard was suffering from a severe form of arthritis. He had tried many conventional medical treatments, when he finally came upon a naturopath who shocked and revolutionised Gérard’s diet … as well as the family’s.
All of a sudden steaks with cream sauces were replaced by steamed vegetables sprinkled with flax oil. Frowns and complaints ensued but Gérard’s condition was cured. This gave him the firm conviction that, for both environmental and health reasons, the wine produced on the estate should be organic – a controversial approach in those days.
Since then manure is used as a natural fertilizer. Grape picking is done by hand, wild yeasts enrich the fermentation, macerations last several months and there is no filtration or fining. Aging lasts several years… wood origin is carefully chosen and used specifically depending on grape intensity.
Certified organic by Certified AB, Ecocert