I have been based in Laragne Montéglin in the Hautes Alpes since 2019, I took over a vineyard from a friend who made his wine for sharing and family consumption, without any wine product and just a little sulfur and Bordeaux mixture in the vines. I stayed in this spirit, I managed to find other vines and plant new plots, I reached an area of 3ha. Currently only half are really in production but with very low yields, I harvested the first grapes from the plantation this year but in insignificant quantity. This is my way of working. In the vineyard, I do weeding mechanically for certain plots, scribbling, passing intervines and manually with a pickaxe. Others remain grassy with late spring mowing. For treatments I use the bare minimum of Bordeaux mixture; I have another product used organically with very little copper and great results against mildew (very little present in our region) and a little sulfur against powdery mildew. I will try to implement treatments with plant manure decoctions and essential oils next year. The harvest is obviously done by hand, I collect it in the box. In the cellar, native yeast, I vinify in concrete vats then fiber vats for clarification during the cold winter. No filtration, no fining, no fuss. For sulphite I am not a fundamentalist if a vintage really presents a deviance I can use it as a backup, no more than 20 ml gr. I prefer to add a little rather than have wines without sulphite but twisted. I have had the Nature & Progrès label since spring 2022.