The bousse de corne is one of the most important preparations used in bio-dynamic viticulture and is applied to the vineyard in Spring and Autumn.
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Well, the risk of frost is over for this year and at last the vines are beginning to push. The next stage will be flowering in a few weeks.
This is an easy dessert that combines fresh raspberries with a velvety chocolate mousse cake. Serve with a fruity Gamay!
We often ask our guests to tell us the difference between one parcel and another. What can you see that’s different ?
At last it feels as if Spring has arrived and in the vineyards, things are moving quickly.
Here’s a seasonal spicy salad that is great on its own as a light lunch or perfect served alongside crispy pork belly or griddled salmon.
One of the winemakers we were keen to meet at the Salon des Vins de Loire was Thomas Frissant, young vigneron in the village of Mosnes.
