The Vineyard

The Estate

The terroir of Château de la Vieille Chapelle is located on the alluvial system of the Dordogne, a privileged site. We produce on 11 hectares of vines. The terroir is composed mainly of fine, deep clays and alluvium from the Dordogne. The proximity to the Dordogne River is an asset for the management of the vineyard and contributes to the quality of our wines. We also benefit from a microclimate on the estate thanks to this proximity.

In 2008, we stopped using herbicides and, starting in 2009, pesticides. Since 2010, we have been using alternative and natural treatments. Since 2013, all our wines have been certified organic (Ecocert), and we obtained biodynamic certification in 2017 (Demeter).

Organic & Biodynamic - Vineyard Management

The soil and the vines are the peasant's primary capital. Biodynamic viticulture is primarily a work of the land and vines respecting the rhythm of the seasons and natural influences, in order to guarantee the health of the soil, people and fauna and flora. No herbicides, no chemical fertilizers, but plenty of green fertilizers, no systemic products, but rather Silica (501) and horn dung (500/500P).

The vines are pruned using the Cordon de Royat method to preserve sap flow. Harvesting is done by hand.

The different grape varieties

The estate is planted with 12 different grape varieties. Primarily Sémillon for the whites, Merlot and Cabernet Francs for the reds. We also have a small pre-phylloxera plot, planted with free-vines consisting of Merlot, Bouchalès, Castet, Mancin des Palus, Cot, Carménère, Péloursin and many others. These grape varieties allow us to produce organic wines, in white, red and rosé.

At Château de la Vieille Chapelle, we are concerned about respecting the environment and human work, in order to guarantee the quality of our wine.

Cellar and Vinification

Built on the former cemetery of the chapel, the winery of the Château de la Vieille Chapelle is equipped with raw cement vats (allowing slow and natural aging of our wines), stainless steel or fiber vats (for whites and rosés). But the work of the winery is mainly done in the vineyard... .

The wines are vinified without any additives: indigenous yeasts, no crushing, unfiltered, but sometimes fined (for whites only). Some vintages, depending on the grape varieties and vintages, see a very marginal addition of sulfur (between 25 and 35 mg/L of total SO2 and between 40 and 60 for whites), other vintages are "natural", without added sulfur.

When we finally say to ourselves that grapes don't need anything to become wine...

A barrel and storage cellar is adjacent to the winemaking cellar.

All winemaking, bottling, labeling and storage operations are carried out at La Vieille Chapelle.