I am the son of a wine grower, pioneer of organic farming in the Jura (1968). I was lucky enough to be at a good school where the value of working with respect for life was transmitted to me. I farmed with my parents until I was 28 years old.
In 1995, I left the Jura to take over vineyards in the Mâconnais and Beaujolais with my partner.
Then attracted by Languedoc, we chose in 2000 to cultivate new land in Corbières. We created the Deux Ânes estate, a 22 ha vineyard, converted to organic farming from the start, then to biodynamics in 2010. This adventure lasted 16 years.

In 2017, I took over the vines of Château Saint-Auriol in Lagrasse in the heart of the Corbières appellation. I created the DOM&TERRE estate with 6.5 ha, converted to biodynamics since 2011 and a large cellar for making wine.
Today I operate 10 ha of vines surrounded by Mediterranean scrubland, located on hillsides between 160 and 300 m above sea level, on shallow clay-limestone soils with a very variable predominantly western exposure.

Working in the vineyard, here is my recipe: soil (living), a plant (the vine), sun (a lot), water (not too much), yeast (native), oil ( elbow), perseverance and love. The vine is my mother tongue, I learned to observe it, understand it and intervene at the right time for the work while respecting the plant. The challenge is to find the balance of the vine, to strengthen its vitality, to produce a healthy and sufficient harvest. In this logic I apply a minimum of treatment, sulfur and copper. A small herd of sheep, goats and donkeys help maintain the soil in winter. The tillage in spring is partly done by horse.

Work in the cellar: in September, it's the harvest. The harvest is done by hand, the grapes are sorted in the vineyard and transported to the cellar. The white grapes pass directly into the press, then the juice is cooled before leaving for fermentation, in stainless steel vats or in barrels depending on the vintage. For rosé, a few hours of whole-cluster maceration, before extracting a lightly colored juice, which will ferment gently in vats at low temperature. For the red, with or without the stem, it goes into vat. Vinification will be adapted according to the grape variety, the quality potential of the harvest and the profile of the wine sought. It will be a vatting period of one to five weeks, with destemmed or whole grapes, which will be decided at the time of tasting.

Winemaking is the process of bringing grapes into wine. Here it is done naturally, without sulphites, without yeast, or additives of any kind.