In May 2004, we took over the vineyard of Bernard Coutel, a young retiree at Oiron, who wanted to pass on his wine heritage to young people. We were looking for a wine-growing operation on a human scale where we could let the terroir express itself. And that is how we settled in Oiron, in Deux-Sèvres (Poitou-Charentes). Compost from 80 to 100 tonnes of cow manure that we incorporate on the plots in production every 3 years or for new plantations, no chemical fertilizer. Sustainability of our wine heritage by planting vines from mass selection (the plants are from a multiplication of old plants and not clones of grape varieties). Pruning Guyot Val de Loire in order to achieve the right balance for the vine, harvest and quality, A high trellised leaf surface to benefit from maximum exposure. The soils are worked by plowing, butting, starting and clawing, without chemical weedkiller. With Bordeaux Porridge, Sulfur and Biodynamic Preparations we provide health protection and the natural quality of our grapes. Manual harvest, successive sorting on the Chenins with teams made up of our customers. Soft pressing of the pneumatic press. Vinifications without SO2 if the year allows, or light dose to avoid spoilage of the grape. Indigenous yeasts from our terroirs. The whites (Chenins) are drained by gravity in barrels for fermentation and aging on fine lees. The reds (Cabernet Franc or more rare Gamay de Bouze) are worked in traditional maceration with one year aging either in underground concrete tanks or in barrels. Clarification by racking, without fining or filtration. Ancestral methods are bottled before the end of alcoholic fermentation.