I introduce myself Laura Lardy, I am 28 years old, daughter and sister of winegrower, I vinified my first vintage in 2017. I am currently working on family vines, which are mainly on the Fleurie and Moulin à Vent appellation and I also have a Morgon Côte de Py. Previously, I worked at Domaine Damien Coquelet, who was my apprentice master for 2 years. He also works in natural winemaking so I followed this learning principle a lot. At present, I do not have a cuvage so I vinify in the family cuvage, which does not allow me for the moment to label me but I wish to acquire later! The work in the vineyard is simple, plow, manual manual tasks and treatment sulfur and copper. Vinification is organized like this: carbonic maceration whole bunches, it starts at about 10-12 degrees that I let up slowly and if it is a hot year they are maintained by cold flags, they last about 10 days in concrete vats. There is no use of baking powder or starter, only native yeast. Then I do a slow press and I put in barrels most of the time of 228 L or lightning, according to the cuvées and that can go from 4 to 10 months. When racking I lightly protect my wines but it does not exceed 2 g.