Pierrick did not wait to engage significant changes at both the vineyard and the cellar. In 2017, he started to test different training methods. One major step relies on the fact that Pierrick stopped trimming the hedges of the vines (the "apex", considered as the brain of the vegetal), rolling over the vines' shoots ("tressage") and adjusting the canopy height (up to 1m70) to provide more shade; a tremendous manual work requiring a lot of time and human resources. The result is evident and is well observed by Pierrick in his vineyard, which has been entirely trained under this method since 2020. Through his tests, he noticed that the berries taste better (better balance, rounder fruit and sharper acidity) on the not-trimmed vines, which are, in addition, more resistant to diseases and better respond to treatments.
Consequently, this "tressage" method also leads to lower yields, promoting a natural concentration in terms of ripeness level, acids, dry extracts and phenols in the grapes. The vineyard is pruned through the "Guyot-Poussard" technique, and Pierrick is also experimenting with permaculture, mowing the grass between the rows and cultivating, if necessary, only under the vines. The Domaine will be organically certified from vintage 2023.