Le Batossay Dynamitage

Anjou, located in the Loire Valley (in west-central France), is the third largest wine-growing region in France. Planted by the Romans, its more than 20,000 hectares of vineyards are the origin of the wines classified in its 32 denominations. These vines, which grow in very rich and varied soils, produce sweet and semi-sweet white and red wines, from major varieties like Melon de Bourgogne, Chenin Blanc and Sauvignon Blanc (whites) and Cabernet Franc, Pinot Noir and Gamay (among the reds).

From the latter variety comes Le Batossay Dynamitage, a biodynamic red made by Baptiste Cousin in Martigne Briand, a commune in the department of Maine-et-Loire, in west-central France (one hour from Nantes). Baptiste Cousin’s story began in 2012 when his father, the renowned winemaker and viticulturist Olvier Cousin, decided to hand over to him the production of his plots of Grolleau, Chenin Blanc, Pineau d'Aunis and Gamay grapes. With his horse, and always using manual and artisan methods in the vineyard, Baptiste began to make his own wine. Without sulphur or chemical products, this vigneron faces downy mildew and spring frosts, the two main problems affecting these vines, planted in 1996, which grow on a subsoil of slate schist, sandstone and volcanic rocks.

The rest of the work is done in the winery that was built by his grandfather in the center of Martigne. The grapes arrive there transported by horses in small boxes. After selection, the red varieties are vatted, where whole bunches are fermented by carbonic maturation using native yeasts. Once this process is finished, Le Batossay Dynamitage is devatted, always using gravity and avoiding machinery, except for the great-grandfather’s vertical press, and will be aged in vats. Finally, Le Batossay Dynamitage is bottled by hand on the estate, without filtration or clarifying, avoiding the use of sulphur.