The essence behind Racines Rebelles is mostly gathered by sommelier’s desire to become a winegrower. It was back in 2013 when the wild winemaking adventure began in Beechworth, Australia working under the guidance of an award-winning winemaker Rick Kinzbrunner (Giaconda Vineyards). Afterwards being able to work full-time for 5 years with Abi Duhr (Château Pauqué) who is one of the forerunners in the making of terroir wines in Luxembourg. Mostly thanks to him I should quote Alice Feiring “Survival often hinges on the back of accidents, luck, and the random kindness of strangers.” Then in 2020 the opportunity to make my own choices arose while I was offered to rent 0,8 ha of vineyards (25-40y) in two neighbouring villages (Grevenmacher & Dreiborn) on the steep slopes of Moselle Luxembourgeoise. Racines Rebelles as a name marks the passion and dedication on the way towards filling a dream without having any degree in viticulture nor a family in wine business. This tiny micro-winery produces not only wine but also very limited quantity of cider from a century old apple orchards that have never seen any treatments against diseases. Local grape varieties like Elbling, Riesling and Pinot Blanc are farmed by observation with biodynamic preparations to create a living ecosystem. Having a fruit orchard with mixed crop above the vineyards helps to improve biodiversity. Wild plants like stinging nettle, common horsetail, dandelion and chamomile are mostly collected from my garden for infusing teas along propolis and essential oils to boost the natural defenses of the vines. Without having any organic or biodynamic certificate main goal remains on working as precise as possible in the vineyards to be able to minimize the effort in the cellar. Soft- pruning techniques are practiced especially to beat Esca in the old vines. Dominant part of the vineyard work is done manually in order to avoid soil getting compressed. Plowing was done only once after taking over the vineyards for aerating and seeding cover crop. In general my preference goes to covered soils and no plowing. Grape selection during the harvest is always done in the vineyards to separate botrytis affected grapes for being able to have perfectly healthy crop for longer maceration. Spontaneous fermentations are mostly done in larger old barrels and stainless steel vats for keeping the sense of terroir. Low intervention philosophy in the cellar is letting the wines to show their pure mineral backbone from limestone. By avoiding cultural yeast additions and by keeping the sulfites at bay (20 mg/l added at the bottling), wines are light- bodied but multilayered with a sense of female elegance.