Tripoz Céline et Laurent
“Working the land doesn’t pay to live, better if you become a carpenter!”, his parents told him, but his stubbornness prevailed.
Sometimes not letting oneself be conditioned by family beliefs and continuing steadfastly on one’s own path has its positive sides, and today Laurent is at the helm of a winery that boasts 11 hectares of vineyards in the municipality of Loché, in the Mâconnais, a beautiful and flourishing region south of Burgundy. Laurent is not alone; by his side is Céline, his wife, also a native of Loché-Macon, childhood friends, he the son of sharecroppers and she the daughter of artists; together they have tailored their personal present. Today Laurent takes care of everything related to the vineyard and the winery, while Céline deals more with the administrative paperwork, but it hasn’t all been so simple. Historically, producers in that area used to sell their grapes to cooperatives, while they preferred to take on the risk of vinifying them themselves, starting from the selection of the grapes and the origin vineyards. The clay and limestone soils and the east-facing exposures are ideal for the optimal cultivation of Chardonnay, which represents the preferred variety of the territory and the couple of winemakers, with small percentages of Pinot Noir, Aligoté, and Gamay.
Céline and Laurent have biodynamics in their veins: since the founding years of the winery, in the early nineties, the choice has been to cultivate the vine in the most integral respect for Nature. Tripoz obtained the biodynamic certification DEMETER in 2009 and the organic certification ECOCERT in 2012, and in terms of added sulfites, they practice a clear policy: no sulfiting during vinification and aging and a very small addition (1-3 gr) before bottling. Total levels far below the prescribed standards!
The name Tripoz is especially recognized for the production of prestigious Crémant, all characterized by low dosage, acidity, and long aging on the lees. The sparkling project, initially born solely as a range expansion, has established itself over time as an authoritative model of the type in the Burgundy region.
“Working the land doesn’t pay to live, better if you become a carpenter!”, his parents told him, but his stubbornness prevailed.
Sometimes not letting oneself be conditioned by family beliefs and continuing steadfastly on one’s own path has its positive sides, and today Laurent is at the helm of a winery that boasts 11 hectares of vineyards in the municipality of Loché, in the Mâconnais, a beautiful and flourishing region south of Burgundy. Laurent is not alone; by his side is Céline, his wife, also a native of Loché-Macon, childhood friends, he the son of sharecroppers and she the daughter of artists; together they have tailored their personal present. Today Laurent takes care of everything related to the vineyard and the winery, while Céline deals more with the administrative paperwork, but it hasn’t all been so simple. Historically, producers in that area used to sell their grapes to cooperatives, while they preferred to take on the risk of vinifying them themselves, starting from the selection of the grapes and the origin vineyards. The clay and limestone soils and the east-facing exposures are ideal for the optimal cultivation of Chardonnay, which represents the preferred variety of the territory and the couple of winemakers, with small percentages of Pinot Noir, Aligoté, and Gamay.
Céline and Laurent have biodynamics in their veins: since the founding years of the winery, in the early nineties, the choice has been to cultivate the vine in the most integral respect for Nature. Tripoz obtained the biodynamic certification DEMETER in 2009 and the organic certification ECOCERT in 2012, and in terms of added sulfites, they practice a clear policy: no sulfiting during vinification and aging and a very small addition (1-3 gr) before bottling. Total levels far below the prescribed standards!
The name Tripoz is especially recognized for the production of prestigious Crémant, all characterized by low dosage, acidity, and long aging on the lees. The sparkling project, initially born solely as a range expansion, has established itself over time as an authoritative model of the type in the Burgundy region.
