Initially, it was a traditional family estate in Anjou, which has been handed down to the Chauvin family since the end of the 19th century, and whose winemaker is today Paul-Eric Chauvin. It was from 2005 that the conversion of the vineyard to organic farming began, for the sake of healthier and more respectful production. From this stage, the vinification evolves towards less and less interventionist practices and without inputs, with also a significant reduction in the doses of sulphites (used in very low doses only at the end of fermentation or bottling). Dry and red wines are not filtered. The cultivated grape varieties are Chenin (2/3), Cabernet Franc and Grolleau Noir. The harvest is entirely manual, the fermentation takes place in vats of different materials and in oak barrels for a few vintages.