In 1987, as a young winegrower and winemaker, my first concern was to observe and learn.
I wanted to better understand the physical, chemical and biological phenomena that act on both the vine and the wine.
Having become aware of biodynamics in 1989, I quickly realised that this method was not illusory and that it corresponded to a reality. It allows precise actions, at chosen times and in a natural way, to reinforce the links between the plant, the soil and the stars. It is expressed in the soil by the multiplication of life, therefore of micro-organisms, and not by the death of the fauna and flora surrounding the plant.
This philosophy is the basis of my work. It is what guides me every day to produce a natural and quality champagne, respecting its environment. (Erick Schreiber).