After studying agricultural engineering and graduating in winemaking, Jérémy Bricka worked for 8 years in the slopes of the St Jospeh and Ermitage appellations as manager of a large estate. Arriving in Trièves in 2011 to co-found the Domaine des Hautes Glaces (whiskey), Jérémy Bricka takes advantage of the desire of the commune of Roissard to re-establish a vineyard on wasteland to return to his first love: the vine and the wine. In the past, the sunny slopes of Brion allowed the cultivation of family vines. Then for nearly seventy years this tradition fell into oblivion ... Since 2015 Jérémy BRICKA, replanted on this Roissard terroir 5 hectares of vines. The rare grape varieties chosen for this vineyard are exclusively old and alpine (Verdesse, Altesse, Mondeuse blanche, Etraire de Aduï, Douce noire, Persan, Mondeuse noire). To preserve the biodiversity and the purity of this site, which has been devoid of any input for 80 years; the steep hillside vines are grown organically. -A soft intaglio respectful of sap flow. -For the soil, green manures are sown in the fall to maintain fertility on worked soils (vines up to 5 years old) and naturally grassed for the oldest plots. Mechanization is done through the use of light chases to prevent soil compaction. Lots of manual practices to avoid the passage of machinery (pre-pruning, manual topping, picking in addition to interceps). The harvest is carried out manually using small boxes of 25kg respecting as much as possible the integrity of the berry of the grape. The wines are vinified naturally without input in the cellar of the domain in Mens with little or no added sulphites. Gentle aging in barrels of 5 years or more and stainless steel vats is practiced on all the wines. The vinifications are done in the simplicity and respect for the grape. The whites are trampled under their feet before being pressed slowly in a vertical press. The reds are partly destemmed by hand before being vatted and ferment without intervention. The wines are aged in stainless steel vats or old Burgundy barrels. Bottling is done without filtration and without or 2mg / l of sulphites.