I don't want to use industrial yeasts. So I was naturally very interested by the work of Biocépage, isolating the yeasts present in my vines and getting the best from my vineyard. Today, all the Estate's wines are made with my yeasts. They are very precise and close to their roots.

The selected yeasts from our vines have allowed us to precisely control and manage our winemaking whilst retaining the greatest possible identity of our terroir. Marie LAROZE (Cellar Master)

With qualitative selection of the native yeasts in our vines, we have obtained better adapted sugar/alcohol yields and greater precision in our natural sulphur-free wines. We have also strengthened the singularity of the estate.

The selection of native yeast strains is perfectly in line with our quest for excellence,which has been our committed approach for 10 years now. Jérémie MOURAT

By creating yeasts from native yeast strains from the different plots, we guarantee successful alcoholic fermentation whilst preserving the identity of our terroir.

Our collaboration has meant I can imagine making wine from each of my terroirs with its own yeast. Jérémie HUCHET

We've dropped nothing from the natural method and have improved our regularity. This was the research carried out in collaboration with Biocépage, aiming for an increasingly precise Triple Zéro wine.

For us, yeast is an integral part of the terroir. The partnership with Biocépage is perfectly in line with our quest for expression and respect of the natural components in the Domaine de Pisan. Now, we can vinify 20 hectares of the estate (vines grown organically) with our own strain from those very vines! Alexis Cornu