Tuesday December 23, 1727.
Maria Vercammen and Arnoldus Coosemans take their savings to the office of notary Coenrardus Van Keerbergen. On this day they signed the deed for the purchase of the Landakkershof farm. No way can they have imagined that, almost three centuries later, their descendants would start a vineyard there. That day came in March 2019 when Martine and Bert, together with family and friends, planted the first 2000 vines. Like Marie and Arnoldus, Martine and Bert will tend to the grounds with passion and respect for nature.
Tradition
Landakkershof, barely 15 km from the ‘Grande place’ in Brussels, has been a hive of activity throughout the centuries. Our parents and grandparents, and many generations before them, grew cereals, beets and potatoes here, and of course there was also the daily care of the livestock. Around the First World War, the new vegetable ‘witloof’ (Belgian endive) started to appear. Now, about 100 years after that, grapes make their entry. Just like the many generations before us, we cannot do everything by ourselves. Our children, Bram, Tom, Margot and Marie are happy to lend a hand. The families of brothers and sisters and friends complete the picture. Just as our ancestors did, we enjoy working and partying together with family and friends.
Respect for nature
Op Landakkershof worden druiven geteeld met respect voor de natuur. Geen herbiciden maar mechanische onkruidverdelging. In plaats van het gebruik van insecticiden beschouwen we insecten als nuttige bondgenoten. Naast wijndruiven vind je in onze wijngaard trouwens ook hagen en nuttig loofhout die precies aangeplant zijn als waardplant voor insecten. Een hoogstamboomgaard met pruimen biedt voldoende schuilmogelijkheden voor het klein wild hetgeen eveneens zorgt voor nog meer diversificatie. Tenslotte maken de zorgvuldige keuze van rassen en preventieve teeltmaatregelen het gebruik van chemische fungiciden overbodig. Alle druiven worden op het domein gevinifiëerd tot witte, rosé, rode en mousserende kwaliteitswijnen. In wit kozen we voor Johanniter, Souvignier Gris, Solaris en Cabernet Blanc. Voor rood werd het Cabernet Cortis, Cabernet Jura. Pinot noir, Cabaret noir, Pinotin en Divico.
Passion
Bert was spoon-fed with the agricultural bug and soon obtained a degree as horticultural technician. Industrial engineering in agriculture/horticulture was the next logical step, and a long career in the chemical industry ensued. But blood is thicker than water, and a couple of years ago Bert decided to re-train as a winegrower at the COOVI in Brussels. This fully convinced him that viticulture would be a great continuation of the activities at LAH.
The Wine Cellar
All grapes are picked manually and only the grapes of excellent quality find their way to the wine cellar. The wine cellar is fully equipped to carry out the vinification of both still and sparkling wines from A to Z.
- Pneumatic 800 liter stainless steel balloon press.
- Grape crusher
- Pulp tubs
- Stainless steel temperature-controlled fermentation tanks
- Bottle Filling Machine
- Corking Machine
- Labeling machine
The entire process, from determining the time of harvest to fermentation, is closely monitored on a daily basis. We have our own lab for determining the more simple parameters. For more advanced lab techniques, we work together with recognized wine labs.