This name evokes the way we want to cultivate our vines. Based on the principle of non-action and wild agriculture, trees and plants find their places as companions of the vine. We hope that our wines will soak up this energy. We have been based in Saint-Jean-le-Vieux, in the north of Bugey since 2021, our first vintage. Our vines are located in three very different sectors, which allows us to diversify the terroirs, the altitudes and to limit the risks linked to climatic accidents on 4 hectares of vines. Our job is to accompany the plant and the soil without traumatizing them. We are in conversion to organic and biodynamic agriculture and practice biodynamics with fervor. We base our activities on the lunar calendar, produce horn dung and horn silica and respect cosmic rhythms. The diversity of our plots is essential, which is why we have started planting fruit trees, which we will do each year by diversifying the species. The soils are always covered and are not worked. We let the grass express itself which allows the soil to be decompacted naturally, to have a great diversity of insects, fungi and bacteria and to allow our dear bees to be able to forage. The grass will only be rolled after it has gone to seed, which has several advantages. Concerning the vine, we apply the physiological pruning of the vine which consists in no longer making pruning wounds on wood over two years old, in accepting and managing the elongation of the plant to allow it to make reserves, to make it resilient and more resistant. The quality of the plant material is important to have perennial vines. This is why we buy our plants from renowned nurseries, who cultivate the plants following the principles of biodynamics, who make their own mass selections (the majority of the plants are multiplied clones), an English graft and which guarantee quality work. During green work, we carry out strict debudding as well as trellising. We do not carry out operations that oxidize and stress the plant: leaf stripping, untimely trimming... The treatments are carried out with copper and sulphur, limiting the doses as much as possible thanks to the herbal teas of nettle, osier, horsetail, yarrow and buckthorn which aim to stimulate the natural defenses of the plant and limit the spread of fungal spores. The harvest is carried out manually in crates. This is followed by destemming, pressing and maceration, depending on each plot, the maturity of the grapes and their state of health. All vinification, aging and bottling are carried out without sulphur. We give the wines time to stabilize through aging and are very attached to pure wines. The bottles, corked, will rest for a minimum of 1 month after bottling and will then be labelled, put in boxes and then ready to be sold and shipped.