List of products by manufacturer Domaine de l'Ecu

The Domaine de l'Ecu begins its conversion to organic early on. It was certified in 1975, then switched to biodynamics on the 24 hectares in 1998.

Frédéric Niger arrived in 2009 at the Domaine de l'Écu, whose former owner, the emblematic biodynamist Guy Bossard, passed on his precious and precise knowledge of the vine and wine until 2013.

Guy Bossard has found a choice successor in the person of Frédéric Niger, who is as convinced as he is of the benefits of biodynamics. Fred continued to work in this direction by favoring a simple principle: a great wine is conceived above all in the vineyard. Working the soil, controlling yields, manual harvesting and more generally respecting the biotope are some of the fundamentals at Domaine de l'Ecu, also certified Biodyvin since 2014.

Frédéric strives to produce as natural as possible. The brightness of the fruit and the sincere aromatic opening of its wines without artifice are felt. Beyond the flamboyant Muscadets Classic, Granite, Orthogneiss and Taurus, the daring winemaker is experimenting with twenty-eight vintages of Vin de France vinified in amphorae. These truly lively wines take everyone out of their comfort zone of taste.

Cellar practices are guided by the same desire to renounce any technological artifice and to preserve the natural balance, the typicality of the terroir and the vintage effect on each plot. Fred thus made the choice of vinification in amphorae, - today the cellar of Domaine de l'Ecu has more than one hundred years old, of varying capacities, from 160 to 1,450 liters. In the same "non-interventionist" philosophical continuity and in the search for the most natural expression of the terroir, the cuvées are produced without any input and when possible without added sulfur.

Frédéric's latest project, the “Le Temps des Copains” micro-cuvées, an original concept. It is a range made with good friends: the Josmeyer sisters, David Reynaud, the Milan family, Benoît Landron, Philippe Viret among others.
“We choose a plot of vinification. They start the vinification at home. In the middle of alcoholic fermentation, I pass a refrigerator truck which goes up to the estate with part of the juice. I finish alcoholics, malo, breeding, bottling at the estate. In amphorae and without sulfur. The goal is to see how a different location and energy in a cellar could influence the same juice. The differences are absolutely huge. "