The average age of the vineyard is very high; (around 70 years old). 1.9 ha of century-old vines, 1.4 ha of vines aged from 60 to 100 years old. 80 years old, 1.05 ha of vines aged from 30 to 100 years old. 40 years old and 1.25 ha of young plants. I put these old strains back into production, convinced that they have sometimes been forgotten. of the enormous potential that they can bring to the world. our vintages. I begin a long and meticulous work of restoring the vineyard, replacing the missing ones, trellising, coppicing... All interventions on the vines are manual.

No chemicals are used, the soils are worked mechanically in order to disrupt the root absorption of the vines and to contain the growth of weeds. To fight against cryptogamic diseases, I use treatment products authorized in organic farming (copper and sulfur) to which herbal teas and plant decoctions are added.

Against the standardization of tastes, my objective is to develop authentic wines, which reflect the terroirs supporting the vines, the vines which have borne the vines. the harvest, the know-how of one man. Manual harvest at maturity with the greatest respect for the integrity of the grapes, no chaptalization, no physico-chemical treatment is inflicted on the grapes. to the words. Homeopathic use of sulfur to allow the musts to complete their fermentation and obtain natural stabilization of the wines.