Capu Verde or the path to foodautonomy

Yes, it also requires audacity. The audacity to install, as we did in Capu Verde, a geodesic dome as a seed nursery: its rounded shape facilitates the circulation of energy, its opaque walls to the north and transparent to the south, east and west let in light and solar heat, wax cylinders naturally "condition" the opening and a Canadian well moderates the atmosphere. Further on, a 160 m² greenhouse placed on low walls and set with Bonifacio stone houses wooden boxes where tomatoes and zucchini grow, among other things. Two ponds (a third is planned for the coming year) now house a multitude of filtering and oxygenating aquatic plants. They are a refuge for frogs, toads, snails and even blue paradise fish!

The vine that offers us our very first vintage – the Essa white and red cuvée – that Vanessa Maloyer bottled this spring! A 100% Vermentino white that delights us with its uninhibited freshness, purity, minerality, energy, depth, and beautiful aromatic length. As for the 100% Sciacarello ruby ​​red, aged in demijohns, it charms us with notes of ripe blackcurrant, strawberry, myrtle, immortelle, and marjoram.

While the path to food self-sufficiency is long and fraught with pitfalls, it is nonetheless enriching and rewarding. Capu Verde is proof that the essential, namely the living, is resolutely at the heart of our commitment.