“Passionate about vines, wine, tastings, the estate is now in natural viticulture. Promoting the living, the expression of my terroirs, accompanying nature…”

Vinification is done by grape variety, by terroir and by plot. Natural vinification, indigenous yeasts, fermentation and aging in different barrels and demi-muids: from 228L to 600L. Vinification in stoneware jars also depending on the year.
Respect for lunar cycles in the vineyard as in the cellar, careful and ancestral work.