I fell into the tank when I was little, my grandfather gave me the love of the land and I always wanted to do this job. I've been there since 1997, I went organic in 2011 and I plan to go biodynamic in 2023. I did the training this year, bought the dynamizer and the sulphate! I am based in the town of Barsac in the Drôme near Die. I cultivate 5 ha of vines with 90% Muscat and 10% Clairette. I haven't worked the soil for two years because I sow plant cover that I renew every year. I use fermented plant extracts, according to the protocol of Eric Petiot, with whom I did the training, to lower the doses of copper and sulfur during the treatments. I add alternately according to the pressure, fermented extract of horsetail, nettle, comfrey and oily maceration of garlic. But every year is a new experience and I am not truthful! I support the best! In the cellar we vinify, all in natural yeast, between 5 and 7 wines with the two grape varieties. I make plots, blends and macerations (orange wines). The wines are neither fined nor filtered nor sulphated before bottling. I use the minimum of inputs to make free, authentic and nature-friendly wines. I want them to reflect the terroir, the climate and the winemaker. Let them smell the region! The Diois and its clay-limestone soils, its blue marls planted with pines and white oaks, at the foot of the Vercors where the Drôme flows.