The domain: created in 2018 on 4 hectares of old vines, with a small production (between 10 and 15 hL / ha). Vinification in a cellar dug into the tuffle. I see the profession of winegrower as that which accompanies a plant and its fruit to transform it into a healthy product, representative of the terroir, in a bottle, while bringing pleasure to the person who consumes it. My objective: First and foremost, it is to live off my passion, while making a wine that respects the environment and the consumer; ecosystems must be protected as much as possible. Energy consumption must be considered and minimized and the impact of marketing taken into account. The future goal is to plant vines and trees to avoid monoculture and to put chickens there to reduce tractor passages. In the vineyards: Pruning respecting the sap flow as much as possible, working the soil every other row, twice a year to be able to keep the native flora and limit erosion. Treatment with low dosages of copper and sulfur and considered according to the pressure of diseases as well as plant preparations (nettle manure, horsetail herbal tea, essential oils). No trimming. Light tractor and as little traffic as possible. Brush clearing and hoeing of brambles. Manual harvest in openwork boxes of 20kg. In the basement: White wine - 100% chenin: Pressing for six hours on vertical presses. Tanking for 24 hours for light settling and start of fermentation. Entonnage (placing in 10-year-old 228L barrels as well as two new 500L barrels with selected wood from a local forest: "Bercé forest"). Fermentation and aging between 10 and 12 months. 2g of sulfur / hL on must and 2g / hL before bottling. Very little intervention once in barrels; frequent tasting for follow-up. Red wine - 100% Pineau d'Aunis: manual destemming with a wicker destemmer. 3 weeks maceration in vats. Pressing of the marc and assembly of free-run juice, press juice in barrels (10 years old, 228L). Aging 10 to 12 months. 2g sulfur / hL on harvest, sourdough and 2g / hL before bottling. Indigenous yeasts for all wines and sourdoughs. Certification: organic at Certipaq since 2018. In conversion on a large part of the estate until 2022 and in organic on another part of the estate. Only one cuvée is currently organic, the rest being in the 3rd year of conversion. Biodynamic practices implemented in 2021 but no certification.