Before becoming a winegrower, I had a first life in Paris where I was in charge of the artistic direction of a club, at the age of 20. Then I decided to go back to my studies and combine partying and science: this is how wine entered my life. I do not come from a family of winegrowers, nor great connoisseurs. Very quickly, over this year in agronomy school, I broke away from conventional wine, which was boring me to death, and I discovered natural wine, where I finally touched on this very particular emotion that everyone was talking. So I worked in sommeliers and cellars, only defending natural wine. After two years in North America, I was tired of serving and talking about a product that I didn't know how to do, so I decided to take the plunge. Today owner of a 20 hectare plot in the southern Rhône (0.35 of Grenache Noir, 0.35 of Syrah and 0.3 of Cinsault and 0.2 of Plantier) combined with a trading part to do what I please, I started with 1800 bottles in 2018, 5000 in 2019, 7500 in 2020 and 10000 in 2021. But never exceed 10000. My motto: start small, stay small. I do everything by hand, from the vine to the design of the label. I press with a ratchet and pneumatic press, I trample lightly with my foot, I do two or three pumping overs with a bucket and I also fill my barrels with the jump. I bottle with a small machine with four nozzles or a Fimer at a speed of 1000 bottles/hour. In the vineyard, I do as much as possible by hand, like a large garden. I brush with a rotofil, I treat with a back spray. My wines are neither filtered nor fined nor sulphated. And I proceed with a minimum of movement. I only work with grapes from organic farming, but I don't think I'll ask for the label for my plots, for the simple and good reason that I expect conventional farmers to also pay for a chemical label that explains their maneuver.