My approach is committed above all in favor of subsistence agriculture, a holistic vision of the production of food and resources within an ecosystem on which we depend. Discovering and understanding this ecosystem makes it possible to list its riches; its cyclical operation allows it to be independent of external contributions. Thus the plants that we cultivate can be cared for with the help of the resources of their environment, instead of external inputs. Wine is the main production, the diversification of the farm is still in its infancy (since 2020). But also because the act of transforming grapes into wine is a fascinating work that deeply connects humans and the fruit they have cultivated. The vine is perceived as a mystical partner, ensuring by its long lianas and its deep roots subtle links between several strata of the physical world, but also between the human spirit and the spirit of nature, by the alchemy of the effects of wine. This is why my respect for the vines that I take care of must apply flawlessly to the juice they offer us: thus the plots are vinified separately and patiently, without inputs, in order to give each one time to give its best. expression. We thus find the authentic trace of the grape variety and the terroir in the cuvées, which cannot be frozen but, on the contrary, inevitably faithful to the vintage which produced them. The vineyard has been worked organically since 2020 and is in the process of certification. All of my production is of course free of stabilizing or antiseptic inputs or having an impact on the chemical composition of wines, except possibly authorized natural fining products: clay (bentonite) or pea protein.