Nathalie and Etienne have been cultivating and vinifying 4ha of vines since 2017. After Paris, and the Montpellier region, we had been living in Ardèche for 15 years. This is where we became interested in natural wines, and where we acquired a taste for agriculture, especially with ‘Nature et Progrès’ farmers. By visiting the Ardèche winegrowers, and those of the Loire and Cher valleys, we discovered ways of making wine with very simple means, without any input or technological artifice. In 2015 and 2016, we learned from Marc and Shirine Salerno at Domaine Cadavre Exquis, in Provence, who vinify outdoors, in the vineyards, in wooden barrels and glass demijohns. They are the ones who convinced us to make our own wines; and it is essentially their way of making wine that inspires us to vinify. The fields In 2016, we found five hectares of contiguous land in the commune of Puisserguier in Herault with all the qualities we were looking for: clay soil, a few uncultivated areas on the edge, chemical-free agriculture for 25 years, 3 different grape varieties (Carignan, Syrah, Macabeu) on 3 hectares of vines surrounded by 2 hectares of wasteland and separated by a small stream, a small vineyard building, a few wild almond trees, … The Macabeu is over 80 years old. The Carignans spread over two plots are 60 or 100 years old. The Syrah is 30 years old; the plot also includes a few feet of Cabernet Sauvignon. To complete the existing vines, we planted from 2018 to 2020 a few hundred vines of Mourvèdre, Aramon, Ugni Blanc, Clairette, Picpoul, Terret blanc. The plots Located on clay-limestone land northwest of Béziers in Herault, the 4 hectares of vines are grouped around a Mazet: Carignan, Syrah, Macabeu; planters of Mourvèdre, Clairette, Picpoul and Aramon. Biological agriculture Our work in the vineyard and our productions are under mention Nature & Progrès and Organic Agriculture. Culture The grounds are grassed; the grass is cut twice a year. The vines are shaped like a goblet. Production is reduced by winter pruning and green work to obtain ripe and tasty grapes. Protective treatments against powdery mildew and mildew are carried out with sulphur, copper, herbal teas and essential oils. The harvest is done by hand in the early morning. The grapes are sorted in the vineyard. Winemaking The morning harvest is destemmed in the afternoon. The vinification is done in traditional maceration, in wooden barrels of 500 or 600 liters. All the wines remain in vinification vats until the end of alcoholic fermentation, then are aged in 54-litre damigiani for 9 to 24 months. Bottling Carboys from the same vat are assembled at bottling in groups of 4 using a small glass mixer; from this mixer, the wine goes to a vacuum dispenser: an air vacuum created in the bottle sucks the wine. Contact with air remains low even during setting. No input is used in the cellar, from destemming to bottling. The bottling, like the vinification, is done without any addition of product and any chemical or technological artifice.