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Ayant repris le flambeau du joyau familial en 1988, la cheftaine des lieux, mariant les fonctions de négociante et chef de caves, se dédie depuis à perpétuer l’œuvre paternelle avec la même exigence. « Mon père m’a tout appris. C’était l’école de la rigueur, une dure école mais qui porte ses fruits », confie-t-elle.
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Ever since she took over the reins in 1988 the master of the place, also the merchant and the Chef de Cave of the house, she has been striving to perpetuate her father’s work with the same high standards. “My father taught me everything, it was tough, he made me work hard but it was fruitful,” she tells. And to her, tradition first concerns vinification, with a specificity here that goes against fashion and trends, against modern technologies and time passing by: the bottles are stored head down. “Indeed we are one of the last houses to age the cuvees head down in order to limit the contact with the yeasts before disgorgement. This method enables to keep the advantages of ageing, to keep the wines longer and fresher,” she describes. Dealing with the constraints–riddling by hand, large storing capacities, continuous search for staff with such a know-how–Laurence Ployez has been searching for years at the “perfectly balanced” grail.
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