It begins with a family plot of half a hectare on a clay-limestone terroir, surrounded by meadows where many vines were once planted before the arrival of phylloxera. The retirement of my in-laws gave birth to the project that lay dormant in me, to be a winegrower. A winegrower who must work his vines without chemicals but only with plant treatments based on the principles of biodynamics; grass management carried out with only the force of the arms or with the help of mechanical tools; establishing plant cover to increase biodiversity and provide the resources that the vines need. A winegrower concerned with preserving his terroir and taking great care of his vines to obtain fine grapes. This is where the making of wine according to my ideas begins. A wine that begins with a manual harvest in order to select the finest grapes. On arrival at the cellar, the grapes will undergo natural fermentation with their own indigenous yeasts, no input is used. During this fermentation, monitoring is done several times a day in order to control the progress of fermentation. At the end of this, no filtration is carried out to keep all the life in the wine. The aging is done either in barrels, which are cleaned only with steam, or in wine storage; no collage is made. This stage varies according to the vintage, it usually ends at the end of spring.