FRANCE-AGRICULTURE-VINICULTURE-FOOD-GASTRONOMY

A chateau de Pommard employee, spreads a mixture on the vines, on May 9, 2018 at the chateau de Pommard, in Pommard as the wine maker is shifting towards a biodynamic production for part of its vineyards. - In the vineyards of Pommard Castle, a man turns the land between the feet of Pinot Noir with a plow and a horse. The prestigious Burgundy estate, acquired in 2014 by the American entrepreneur Michael Baum, is converted to biodynamics. "The biodynamic is the vine, the soil, the plant, the grapes. It's a whole, from the bud of winter until the harvest", adds the manager of the vine, now treated with preparations to nettle, wicker or cowpat fermented in a horn. (Photo by JEFF PACHOUD / AFP) (Photo credit should read JEFF PACHOUD/AFP via Getty Images)