My son Nicolas joined me in the vineyard and in the cellar for the 2017 harvest after three years of apprenticeship. We vinify our grapes (4ha in Saint-Drézéry and Montaud), and those of Laurent, a neighbor of the vines with whom we help out. The vines are grassed, the grass rolled or mowed depending on the plot. The work is mainly manual. Goat whey, herbal teas and plant decoctions are the basis of the treatments. With the exception of La Carbonelle, the cuvées vary according to the vintage. Built for the 2015 harvest, the cellar was designed to consume as little energy as possible (recovery of rainwater, naturally air-conditioned pallet vat room, barreling and pressing by gravity, underground aging cellar, treatment of effluents by vermi- compost and reeds). Since 2020, we have been running an experimental garden for the regeneration of the vine and the environment (planting of forest and fruit trees and shrubs, medicinal, lavogne). Since the end of 2020, we have also hosted two distillers, La Thériaque, with whom we collaborate (production of vermouth, marc).