Rejecting all technological and chemical artifice
The Ecu estate has been certified organic since 1975 and biodynamic (Demeter) since 1998 across all 24 hectares. It has also held Biodyvin certification since 2014.
The estate has turned its back on all technological artifice in the cellar, to break with the standardisation of wine and to preserve the bond between each wine, its terroir and its vintage. Added yeasts, enzymes, thermovinification, flash détente, reverse osmosis and other processes that lead to standardised, soulless wines have no place in these cellars.
Out of conviction, its wines have no added SO2, or very little: levels of around 30–40 mg/L, less than half the limit allowed by the Demeter standard (90 mg/L), which is itself very strict compared with the organic standard (150 mg/L) and the European standard (210 mg/L, and that is not a typo). As such, the estate is proud to be
part of the biodynamic winegrower groups "Renaissance des Appellations" and "Biodyvin", which champion this respect for terroir and this pursuit of pure wine.
In the world's best restaurants
From Noma (the world's best restaurant) to Le Bernardin in New York (3 Michelin stars) and L'Astrance in Paris (3 Michelin stars), chefs trust and showcase these wines. You don't need to be in the spotlight to do good work, which is why you will also find these wines in many gourmet and bistronomy restaurants run by chefs who love local produce and care about quality.
