The domain Small estate on a human scale worked as a family with my companion Bert van Wassenhove. The vines Our 2 hectares, located on granite grounds, are worked mainly by hand and with respect for the plants. Our Gamay vines are on average 40 years old. Winemaking Our cuvées are vinified from our grapes only. Very little interventionist, we NEVER add sulphites and take advantage of the native yeasts naturally present on the grapes. In order to ensure a good start of the cuvées, we prepare a starter before the harvest. The macerations can vary according to the cuvées from 3 days (Bas les Masques) to 1 month (Having the vat between two cellars). No manipulation of the wines, no inputs, the grape juice is self-sufficient. When the fermentations are finished, we bottle. Aging takes place in the bottle. No filtration either during bottling: the wines are drawn from the top of the vat to limit the fish in the bottles. Wines It all started with Gavinol. Subsequently, in vintages, more intimate micro-cuvées have appeared: Having the vat between two cellars; Down with the Masks and Bottle. These vintages are the fruit of a more experimental reflection with the wish to free oneself from the scheme in which Gavinol fits.