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During the winter months, our vineyard rests. But that doesn’t mean nothing happens. Is the harvest over? Then it’s time for ‘la taille’ or pruning: a very important activity. Why? The precision with which pruning is done by the tâcherons is decisive for the quality of the next harvest.

From late November to early March, pruning is vigorous. A job – or say ‘work’ that requires precision and intelligence. Because pruning determines the vigour and fertility of the vineyard. Meaning: the way the vines develop and flower.

Pruning determines the vigour and fertility of the vineyard.

To bear fruit, a vine must always be pruned and trained. If a vintner neglects this, it will often grow into a dense, tangled mass of branches, producing grapes that are too small and unfit for winemaking.

How exactly is pruning done? Kristen, pruner on duty: ‘Near the head of the vine, we pick out two branches. These qualify as fruit bearers for the new year. We look at the branch’s vitality, length and health.

On the selected branches, we leave 1, 2, or 3 buds for a high-quality pruning of the Chenin. This technique is known as the double Guyot method. Next, we cut back all excess wood from the previous year close to the trunk. The pruned wood is burned on site or shredded later, which contributes to fertilisation.’

‘On the selected branches, we leave 1, 2 or 3 eyes for a high-quality pruning of the chenin: the double-Guyot method.’

For cabernet franc, the single-Guyot method is used. Immediately after pruning, a single, longer cane is tied to a support wire with a band. Intensive manual work, requiring precision.

Pruning Tip: Not too cold, not too late If the temperature drops below -3°C, it’s best to avoid pruning. Frozen pruning wounds can damage the plant. Prune too late? Then the vines may have already started sprouting, and cutting those shoots would unfortunately waste a lot of energy.

At De Pikke, craftsmanship is a top priority – whether it’s tools for construction & industry or their wines. Wines? Ben oui. The Oosterlinck family is skilled in more than one trade. In 1985, they bought a holiday home with a vineyard in the French commune of Faye-d’Anjou. What started as a hobby quickly spiraled into a passion spanning multiple generations.

Bienvenue chez Domaine de Juchepie In the heart of the Loire Valley, atop a ridge in the Coteaux du Layon (AOC) appellation. It was here that Eddy and Mileine Oosterlinck set their sights on a longère: a farmhouse perched on a hillside, surrounded by old vines. Back then, just a modest vineyard of barely 0.35 hectares.

Today – 40 years later – the family overlooks a thriving 8.5-hectare wine estate.

They expanded the estate, built a cellar and a chai (wine storage facility), and named it ‘Domaine de Juchepie’ – a nod to ‘la pie’, the magpie that nests there. Today – 40 years later – the family oversees an 8.5-hectare vineyard, with the potential to grow to 21 hectares.

Le Chenin, c’est bien Along the Layon – a tributary of the Loire – renowned moelleux and liquoreux wines, as well as dry gastronomic wines, have been bottled for centuries. The Chenin Blanc grape, of course, plays a major role in this legacy. A versatile varietal that also reigns supreme at Domaine de Juchepie. Here, you’ll taste fresh, mineral-driven, and biodynamic wines.

Since 1994, the vineyards of Juchepie have been cultivated organically. And since 2007, the entire production process has followed biodynamic principles. Even the harvesting is done by hand, and the grapes are gently pressed using small manual presses to ensure the utmost care.

According to the Juchepie philosophy, it is Mother Nature who creates the wine.

According to the Juchepie philosophy, it is Mother Nature who creates the wine. The winemaker’s role is to provide the vine with the most ideal environment to thrive, then guide the natural fermentation process while preserving the pure quality and flavor of the Chenin grapes – all the way to the bottle.

Juchepie: big even in Japan Expertise in craftsmanship, respect for nature, hard work, and plenty of sunshine – these are the key ingredients that make Juchepie wines a staple not only in Zele and Faye-d’Anjou but far beyond.

Expertise in craftsmanship, respect for nature, hard work, and plenty of sunshine.

Our cuvées are now served in top restaurants around the world—from the three-star Les Prés d’Eugénie in France to Chez Panisse in Berkeley (USA) and Bistro Khamsa in Tokyo. Juchepie has fans from here to Japan.

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