Armand Heitz is a visionary winemaker who has revolutionized traditional viticulture in Burgundy through his innovative approach rooted in permaculture and agroecology. His method transcends conventional wine production, aiming to rejuvenate the soil and foster a self-sustaining ecosystem.
Armand Heitz’s deep connection to viticulture stems from his family heritage. He is the grandson of Armand Lochardet, a significant figure in Burgundy’s wine history. His great-grandfather, Georges Lochardet, was a renowned wine merchant on the Côte de Beaune.
Armand Heitz pursued formal education in viticulture and oenology at the Changins engineering school in Switzerland, where he earned an oenologist diploma. After his studies, he took over the family estate in 2012, infusing it with fresh ideas and innovative practices.
Initially, Armand Heitz practiced biodynamics but later transitioned to a permaculture-based approach. This shift reflects his evolving understanding of sustainable farming and his commitment to harmonizing with nature. Heitz’s philosophy centers on minimizing external inputs and leveraging nature’s intrinsic capabilities to sustain and nurture the vineyards.
A key element of Heitz’s approach is the establishment of a permaculture garden, which serves as a sustainable agriculture model. By integrating diverse plant species and fostering symbiotic relationships, he has revitalized the soil, enhanced its fertility, and increased the vineyards’ resilience against pests and diseases. Heitz also incorporates livestock farming into his system. Cattle provide valuable manure that enriches the soil, supporting healthy vine growth. This polycultural system produces meat and vegetables offered on a short circuit to local professionals and individuals, further promoting the estate’s sustainability.
Armand Heitz’s commitment to permaculture and agroecology represents a significant advancement in sustainable viticulture, showcasing the benefits of a holistic farming approach that aligns with nature’s processes.
The estate’s red wine production follows a meticulous and traditional approach. The grapes are entirely hand-picked, with 100% whole cluster fermentation for the 1er Cru, and between 50% and 100% whole cluster fermentation for the Bourgogne and Village wines.
Pre-fermentation maceration of 3 to 7 days allows for optimal extraction of aromas. Alcoholic fermentation takes place at temperatures ranging from 13 to 30°C, with pumping over once a day and punching down once a day until the end of fermentation to enhance color and tannin extraction.
After fermentation, a post-fermentation maceration of 2 to 5 days is carried out to further develop the wine. Malolactic fermentation takes place spontaneously, giving the final wine a natural complexity and refined character.
For the white wines, a whole-cluster pressing is carried out, followed by 24 hours of sedimentation, during which the clear must is separated from the lees. The must then undergoes spontaneous fermentation at 20°C for 10 days. After two-thirds of the fermentation, the must is transferred to barrels for aging. A light dose of sulphur is added to the wines just after the malolactic fermentation and just before it is bottled.
The estate showcases a diverse range of terroirs, with grapes sourced from regions spanning from Gevrey-Chambertin to the Beaujolais.
