Our vision of the profession: to bring the soil to life, so that the vine best expresses its characters, its terroir, its experience by vintage through its fruits. For us, the soil is not just a support for a plant that produces grapes.

Certified wine in organic agriculture (Ecocert) since 2012, committed to since 2009.

Grape variety: Fer Servadou, Prunelard, sauvignon blanc

Average age of the vines: from 10 to; 65 years old.

Vine planted on terrace and fully exposed South South West.

Density : 4000 to 4500 plants/ha

Nature of the Soil: Plots located in the Marcillac region, more precisely on terroirs made up of red, sandy and ferrous clays, from the Permian period.

Yield: 30 hl/ha if the weather is nice.

Hand harvest, transport of the harvest by box

Cultivation practice: vines managed in organic farming with installation of companion plants in the inter-row (green fertilizers), mechanical and manual work under cellar. Treatments are available based on products of natural origin and essential oils. Herds of sheep roaming the vineyard plots from November to October. March.

Vinification: stainless steel tank. native yeasts. Creation of a leaven (stock) depending on the year. Gentle punching practices. Light windings. Maceration from 20 to 100% 35 days

Ageing: inert vat buried in raw concrete or barrel depending on the vintage. Sulphite rate after bottling: free SO2 between < 7mlgr/l at 30 mlgr/l detail per vintage on request.