30 kilometers north of Uzès, the hill of Gressac overlooks the valley of the Cèze which flows at its feet. The property benefits from the Mediterranean climate and enjoys an exceptional location with its 115 hectares in one piece, of land, woods and unspoiled nature, in the heart of the Natura 2000 zone. The vines are cultivated on 10 hectares. Scattered in the heart of a 110 hectare estate of woods and meadows, the estate's vines are spread over the hill, most of them facing north. Grenache noir, syrah, cinsault, tannat, mourvèdre, grenache blanc, bourboulenc, clairette and roussanne share the six hectares currently planted. The new vines are all mounted in goblets on stakes for the most part, because we are gradually abandoning metal trellising. Every year we spread compost from the manure produced by our Spanish breeding horses (fed by our own forage production). Our first principle in winemaking is to respect the grapes, taking into account the specificities of the vintage: we therefore have no "recipe", and the watchword is ADAPTATION. We therefore adapt the vinifications to each harvest, to each vine. Because the grapes are physically different from one year to another, in particular according to the drought, the spring rains, the past winter: the skins are more or less thick, the seeds more or less ripe, the pulp more or less dense, more or less hardened stalks, etc ... The second principle is to preserve the FRUIT of the grape (its organoleptic expression, its aromas). So we avoid rushing it, crushing it, extracting it too much. We harvest the harvest in crates, cool it for a few hours, and gently vat it. In order to best express this fruit, we also avoid sulphiting during vinification: in fact, SO2 "flattens" or even makes this fruit disappear, it dries up the wine (not to mention its negative effects on the human organism afterwards ... ). We sometimes add, depending on the wine, a little SO2 before bottling, rarely more than 10mg / liter. Finally, and not the least, the third principle is to express our TERROIR as well as possible. To this end, we do not yeast with yeasts from the agro-industry. It is the indigenous yeasts, specific to our land and naturally present in our soil and on the skin of the grape, everywhere around us, which ferment sugars into alcohol: magical alchemy? No, Nature.