Mouscaillo, Agroecology in Wine

Roquetaillade, a high-altitude region

Nestled in the foothills of the Pyrenees, nestled against a limestone cliff, Roquetaillade is a small village that stands out from the rest of the Languedoc for its surprisingly cool climate. It is a true climatic crossroads: Mediterranean influences, tempered by the Corbières, blend with Atlantic influences, all moderated by the cool air from the Pyrenees.

The landscapes here are ancient: the limestone rocks date back to the Ypresian period, some 54 million years ago. Bearing witness to an ancient sea, a multitude of marine fossils with poetic names are scattered throughout these marls and limestones: Turritella figolina, Assilina leymerei, Nummulites couizensis, Nummulites exilis, Alveolina cucumiformis, Operculina subgranulosa, Turritella trempina, …

The soils here are deep: the clay-limestone soils act like sponges, retaining water and maintaining a certain level of moisture in the soil. The vines therefore do not suffer from drought.

Vines cultivated with respect for the terroir

The aim of the Mouscaillo estate is to ensure that the full expression of the Roquetaillade terroir is reflected in its wines. This naturally involves preserving the terroir and the natural and agricultural ecosystems within the landscape. Work is carried out in accordance with the principles of agroecology. Ensuring that the vines can last as long as possible: respecting sap flow during pruning, planting density, combating wood diseases…

A video to find out more: https://youtu.be/M8Prsi70-f8

Ultimately, producing healthy, high-quality grapes enables the Mouscaillo estate to keep the winemaking process as simple as possible, without adding any artificial elements to the wines.

Mouscaillo, a family of winemakers with character

Pierre and Marie-Claire Fort are originally from Roquetaillade and worked in the family vineyards during their youth. Forced to leave the Limoux region during the wine crisis of the 1980s, they went on to work at various other estates across France.

In particular, they spent several years in the Loire Valley, where they tried their hand at making white wine. It was there that they met Didier Dagueneau, who encouraged them to return to their home region and take over the family vineyards. In 2004, they took the plunge and established Domaine de Mouscaillo, starting with just 4 hectares of Chardonnay.

Then, in 2017, Camille and Thomas (the daughter-in-law and son), who were working at INRA at the time, decided to leave the world of ecological research to return to the estate. Since 2020, they have been running the estate: Pierre and Marie-Claire have ‘retired’ (they have found a small vineyard in Banyuls, where they produce Collioure red and white wines).

Camille and Thomas also work with Frédéric, their brother-in-law, who used to be a butcher and delicatessen owner in the Jura. The story of Mouscaillo has ultimately been shaped by a series of life changes!

What is agroecology?

Thomas and Camille’s studies in ecology have led them to seek out the best ways to protect the environment and the local terroir, whilst ensuring their vines remain healthy.

To this end, they avoid a reductionist approach and strive to take a holistic view. Rather than seeking a single solution to a problem, they take account of the system’s complexity and work on a wide range of different levers.

Agroecology thus offers a holistic approach that takes into account agricultural, agronomic, oenological, social and health aspects, amongst others…

Mouscaillo and the labels

Don’t look for any labels at the Mouscaillo estate. A conscious decision has been made not to be constrained by national or even European regulations. These regulations fail to take into account the diversity of the terroirs, or the characteristics unique to each of them.

To care for the vines as effectively as possible and protect the environment, we must constantly question our own methods. Every year is different from the last and requires a fresh approach. This involves discussing matters with other winegrowers and taking into account the latest findings from scientific research. Numerous tests are carried out, all with the aim of never taking our practices for granted.

All of these practices are regularly audited by an independent body, which awards the High Environmental Value (HVE III) certification.

Some photos of the Mouscaillo estate

What exactly is being done at the Mouscaillo estate?

Here is a non-exhaustive list of the various initiatives undertaken at the Mouscaillo estate. These practices are all interlinked: it is the combination of them all that will ultimately enable us to achieve our objectives.

Agroecological objective	Shares
Restoring ecological corridors and preventing habitat fragmentation	– Hedge restoration and maintenance
Limiting flows into neighbouring ecosystems	– Maintenance of grass strips and hedges along plot boundaries
Preserving the biodiversity of species and habitats	– Preserving a variety of habitats in the surrounding landscape: forests, meadows, wetlands, etc .- Creating shelters for small wildlife (bats, beetles, arachnids, etc.)
Reducing soil erosion	– Natural and semi-natural grass cover between rows – Maintenance of hedges and plot boundaries
Restoring a more diverse local flora between rows	– No chemical weed control
Reduce the use of plant protection products	– Reducing the use of plant protection products, whether natural or synthetic- Monitoring the life cycles of pathogens and pests- Modelling pest and parasite attacks on vines. – Use of biocontrols (pheromone traps, natural defence stimulators) – Monitoring and maintaining populations of vine beneficial insects (bats, mites, spiders, beetles, etc.)
Reducing organic pollution	– No heavy application of fertiliser: apply only where necessary and in very small areas- Sowing plants between rows to act as green manure
Reducing risks to human health	– No use of products classified as CMR (carcinogenic, mutagenic or toxic to reproduction) – Reduction in inputs – No non-organic inputs in the wines (with the exception of sulphites, the use of which is kept to a minimum)
Preserving the soil ecosystem	– Minimise mechanical tillage – Reduce the use of inputs – Avoid driving tractors down every row (to minimise soil compaction)
Extending the lifespan of vines and combating wood diseases	– In-situ grafting – Testing alternative pruning methods – Removal of dead wood – Replacement of missing vines – Cutting back vine stocks affected by wood diseases
Change in energy policy	– Construction of a Canadian well to regulate the temperature in the wine cellar – Installation of solar panels – Minimising tractor traffic – Avoiding excessive use of heating and air conditioning in the wine cellars