Vineyard created in 2021, we work 4 ha of vines in conversion to AB. Our wines are alive and our work engaged! Coming from a family of winegrowers for 4 generations, we have set up our vineyard in the town of Moirax in the Lot-et-Garonne. We offer wines faithful to the terroir of the left bank of the Garonne with a modern and committed imprint. We want to work with nature and not against it. This is why, both in the vineyard and in the cellar, our approach is close to life. After 10 years in photography and graphic design, I made the choice of a professional retraining in wine. With a BTS Viti-Oeno training and a tasting diploma from the Scientific Institute of Vine and Wine, I took over 4 ha of vines. Planted with Merlot, Cabernet Franc, Cabernet Sauvignon and Tannat, I converted the vineyard to Organic Agriculture as soon as I settled in (2021). Indeed, we have never used synthetic products in our previous lives, so it was out of the question to start with this new vineyard. In the future, we want to get closer to Biodynamic practices and perhaps obtain a label. Our approach to wine is epicurean and indigenous, we want to highlight the uniqueness of our wine-growing region, but also its culture and heritage. We are also working to decomplex and democratize wine tasting. We have created tasting workshops that allow everyone to get to know their palate better and no longer be afraid of the words of wine. In the fields, we practice natural grassing, every other row, we use mechanical tools to remove the grass that is too invasive under the row. We only use sulfur and copper to try to contain fungal diseases. We have started trials with products like orange peel. Harvesting is carried out partly by hand (30%) and by machine. In the cellar, we use sulfur to select the most effective yeasts for fermentation and ward off bacteria and yeasts responsible for bad taste and the development of ethyl acetate or acetic acid. We sulphate our wines only before the alcoholic fermentation (from 3 to 5 g/hl). The alcoholic fermentations are spontaneous or triggered by native yeast starters. We try to carry out frank and fast fermentations, once again, to preserve the original character of our wines. We carry out the malolactic fermentations by inoculating the vats which have started spontaneously. Some FML take place only the following spring. The wines are then kept cool in the cellar throughout the winter. Before bottling, the wines are simply racked to get rid of the thickest lees. No filtration, no fining, no sulphiting before bottling.