Located in the heart of the Eastern Townships, we produce quality organic sparkling wines using biodynamic practices and fostering biodiversity.


We believe that Québec is a perfect place for making sparkling wine, particularly on the shallow, acidic soils of the Eastern Townships, which are particularly suitable for making fresh, effervescent wines. Those sandy loam soils are witness to the glacial and geophysical forces that have shaped our terroir.

The region’s cool climate gives new meaning to the term “extreme viticulture”. Between snow, frosts and a short growing season, vine balance becomes a fragile thing requiring extra careful work. Every fall, our team unrolls twelve kilometers of geotextile fabrics on almost every row of our three hectares of vines, to protect them from winter winds and major frost events.


It’s no coincidence that our vineyard was planted on the Appalachian highlands. It is, of course, because the climate and soil are perfectly suited to sparkling wine production, but also because Québec’s organic movement was born in the nearby town of Compton. Here, where our values and our vision meet, is where our whole project finds its meaning.

Choosing organic and biodynamic agriculture came well before our very first vines were ever planted. Thus, our vineyard has never seen any synthetic chemicals, whether fertilizers or synthetic pesticides. Our commitment to humans and nature shows in every element of our work.

Every day, our team takes care of the vines, essentially through manual work. This means numerous hours spent using spades to take out weeds, training and tying canes, protecting the fruit and vines with nets and fabrics and, of course, harvesting.
Experience has shown us that a high level of biodiversity maintains balance in the soils. By keeping indigenous plants between the rows, symbiosis takes hold and the ecosystem maintains itself naturally. On the edge of the vine plots, permanent bands of wild growth and forests host a wealth of insects, amphibians and other animals that are just as important for the vineyard’s biodiversity. We feel responsible for any and all organic life that is affected by our work, as vines are part of a greater whole where each part is essential and complements the others.
Conventional viticulture takes from the earth without giving much in return. Organic viticulture gives back to the vineyard what is taken from it. Biodynamic viticulture is more about feeding the land than harvesting fruit. Biodynamics is more than an agricultural technique, it’s a philosophy. What attracted us to this approach is the idea of creating an ecosystem and, eventually, a self-sufficient system that requires no outside input. This is why we have been using biodynamic principles since the very beginning and have been Demeter certified since 2010.

Rather than waiting for a problem to come up before trying to solve it, we take the time to know and understand the vineyards, so we can respond to the vines’ actual needs and strengthen them naturally. Thus, their immune systems become stronger and they develop a stronger resistance to diseases and pests.

“Like humans, if vines are well nourished, they will be healthy.” – Marc Théberge

Plant-based biodynamic preparations improve growth conditions when needed, by helping vines fight fungal diseases and by stimulating their natural defenses. Extreme situations may call for small applications of Bordeaux mixture, made of copper and lime sulphur, or products made from garlic, bacillus subtilis or lactoserum. Together, these tools –preparations, dynamization and the calendar – help make the vineyard stronger and help make the best possible wine. Everything is thought out to ensure that the soils work within their capacity – no more, no less.