We settled in 2022 on St Lambert du Lattay in Anjou noir. At the time we had 3.7ha (3ha of Chenin and 0.7ha of Melon Blanc), only white grape varieties. In 2023, we recovered a plot of Chardonnay and Cabernet Franc, today the estate extends over 4.8 ha. The domain is AB certified on one part, and the other is in conversion, the entire domain should be certified in 2025. Regarding the treatments, we only use sulfur and copper in very small doses, we prefer to do regular passages rather than use large doses less often. We are waiting to know our plots more specifically so that we can gradually move forward with treatments based on infusions, manure, etc. The work of the soil is superficial, we have poor soil which does not require much maintenance, we practice hilling and hilling per year then we scratch the surface to maintain the rest of the year, mowing before the harvest for more of comfort. All this with the help of a tractor or a tiller depending on the plots. Our harvests are exclusively manual. Regarding our work in the cellar, fermentations are always spontaneous and with native yeasts. We intervene minimally on the wines (tonnage, racking, filtration (if necessary), massing and bottling), no inputs during vinification, just sulphiting during racking and bottling. However, we reserve the right to intervene if the wine needs it, we prefer to carry out an intervention rather than sending wine to the distillery if it has some difficulties. We do not buy or sell grapes or must, all grapes come from the estate.