Since 1998, I have been working in a 5 hectare vineyard on a limestone and stony land in the Cordes region, with Patricia and we have chosen to work in organic farming since 2001. We take care to promote balance in this ecosystem which includes much more than vines. Microorganisms, earthworms, various plants, fauna, insects, ..... are our partners in our work. For 10 years, we have discovered Co-creativity with Nature, that is to say that we work in Conscious Partnership with the Intelligences of Nature in our work in the Vine and Wine, and in our everyday life. From these choices arise our seasonal work: control of yield by winter pruning and manual work in green (suckering, weeding, ...), care of the vines by plant extracts (horsetail, nettle, fern or other prepared plants by us), homeopathic extracts, minerals (copper or sulfur in very low doses), energy processes, soil work, ..... In the cellar, only natural yeasts from our region are used for fermentation, without adding commercial yeasts or other "oenological artifices" (enzymes, tannins, chaptalization, various additives or even oak chips!). Most of our cuvées are without added sulphites.