Bonnet Ponson

After studying oenology and working as a red wine maker in the southwest of France, Cyril Bonnet joined the family domain in 2013, starting at the same time all of the vineyard began conversion to the organic method of cultivation.

The 10.5 hectares of vineyard today are of Pinot Noir, Chardonnay, Meunier and Petit Meslier, 50 parcels spread over 4 villages of the Montagne de Reims area. Since it has been a family estate since 150 years ago, a significant proportion of old vines has always been preserved (age average of 35 years old, with oldest plots over 80 years old).

The key to ensure vitality and strength to the vines is to put on the use of local plant macerations or infusions to stimulate the vine’s natural defenses (nettle/ comfrey/ horsetail/ willow leaf).

In the cellar, no filtration, indigenous yeast for the first fermentation and a very minimalistic use of sulfur. About a third of the wines are vinified in used oak barrels and other containers to experiment (clay and eggs) and the rest in stainless steel tank.