Pascal Doquet is passionate about natural farming and sustainable viticulture. By 2001 he had ceased use of chemical herbicides and in 2004 he began working strictly organically. Pascal became fully organic certified as of the 2010 harvest.
Unlike other growers, Pascal retains only the first two pressings, as he considers them to be of higher quality than the third. As well as this, Pascal practices fermentation using only natural yeasts, which is then aged on their lees for a long time compared to other houses. A minimum three years is required for even a basic blanc de blancs.
Pascal Doquet is passionate about natural farming and sustainable viticulture. By 2001 he had ceased use of chemical herbicides and in 2004 he began working strictly organically. Pascal became fully organic certified as of the 2010 harvest.
Unlike other growers, Pascal retains only the first two pressings, as he considers them to be of higher quality than the third. As well as this, Pascal practices fermentation using only natural yeasts, which is then aged on their lees for a long time compared to other houses. A minimum three years is required for even a basic blanc de blancs.