Since 2017, we had experimented with the fermentation process in our small apartment in Paris: bread with our homemade sourdough, kefir, ginger beer. We were immersed in the culture of nuoc mam, Vietnamese fermented fish sauce and soy sauce. The logical continuation ? Wine. Passionate tasters for more than a decade, after a career in digital management and luxury communications, we decided to break with our urban life, to become winegrowers by working with plants and living things. It was in 2020. In parallel with distance studies, we went to train in the Saumur region, with Thierry Germain, Domaine des Roches Neuves and Mathieu Vallée, Château Yvonne. Because fans of Chenin and Cabernet Franc. Determined to produce our grapes, to transcribe the limestone terroir through our wines, happy to integrate the agricultural environment full of challenges and great energies, we acquired a little more than 6 ha of Chenin and Cabernet Franc vines in Montsoreau and in Turquant, on the limestone plateau which overlooks the Loire, east of Saumur. We practice Guyot Poussard pruning, respecting the flow of sap. The vines are treated with sulfur and copper to combat powdery mildew and mildew. In addition, we use herbal teas. We do not use any chemical inputs, except a little sulphite if necessary.