The Trutruka is a Mapuche trumpet (Amerindian people from southern Chile and Argentina meaning people of the earth). From a meeting born a story, from this story a wine of France was born, produced in Trézioux, in the puy de dome (63), on a surface of 1ha in renting, divided into 4 plots (3 plots around Billom and 1 to Courpierre). The vines are worked by hand, by myself. My job is to accompany the vines, to produce grapes in a balanced ecosystem. I leave total grass cover without tillage in order to promote the life of the soil through its microorganisms, I observe and act accordingly. My treatments are carried out with a knapsack sprayer, consist of Bordeaux mixture, sulphur, infusion and decoction of plants, essential oils. My goal is to stimulate natural defenses and symbiotic exchanges between plants and vines. In the cellar, the yeasts are indigenous, the macerations are done according to the quality of the grapes and the pressing with a vertical wooden press with ratchet. Aging, for the moment, takes place in vats and in an amphora without adding SO². I equip myself little by little with equipment to gain in precision and flexibility of work. I am not certified organic because it was not my priority, but it will be the case soon. For the moment, only one La Trutruka cuvée. It comes from Gamay which grew on a clay-limestone hillside facing east. A full cluster maceration of 2 weeks was carried out before pressing. The wine finished its fermentation in the same vat before being removed from its coarse lees so that it could spend the winter on fine lees.