I make wine, first out of love for the land, and out of a passion for it. My goal is to produce a wine without chemicals, with common sense and creativity. Beyond the wine product, I seek a balance of life, to listen to simple things, in a healthy environment, to offer, through my wine, a product loaded with emotions and providing healthy pleasure. Hands, hands and more hands. On 4 hectares (2 in Gironde, 2 in Roussillon - everything is vinified in my cellar in Gironde), everything is done by hand: picking, weeding with a hoe / pick, application of biodynamic preparations with a copper knapsack sprayer, sowing green manure, disbudding, pruning ... NO input (no copper, sulfur) on my Roussillon vines. Very moderate use of copper and sulfur on the rest, I prefer the strengthening of the plant by plants (herbal teas, decoctions). In the cellar, I do not use any input (except a little sulfur on my orange wine), the fermentations are made by indigenous yeasts to music, I prefer full vats (casseroles) so as not to intervene during alcoholic fermentation, no addition of bacteria either, aging in amphorae and barrels, no fining, no filtration (strainer before bottling). I seek the precision of the fruit, and the natural expression of the wine. After bottling in a corked draft (some of the wines are bottled by hand), I label, I wax (natural wax from my beehives on the orange wine) and I put in boxes by hand. 8000 bottles in 2019.