Here is my background, Romain Henin, I did and obtained my Bts VO in Avize (champagne) in 2011. I worked as a vat room manager at Champagne Henri Giraud for 2 years. In 2013, I arrived at the Champagne Pascal Henin family estate to work for my parents. In 2015, faithful to my principles and in the face of my parents' disagreements on cleaner viticulture that respects everything (environment, social and human). I left the domain to start my own account. In 2016, I took over 1.20 ha of AOC champagne vines on lease from various owners. In 2017, I launched the official conversion of my domain. In August 2018, I spent the summer in Greece with my childhood friend Jason Ligas. I carry out the harvest with Jason but also Patrick Bouju and Justine for their project "Sous le Végétal". I come back from Greece, I start to vinify my grapes in a natural way without inputs and without sulphites. 2021: my first "gamins du terroir" bottles hit the market. My entire estate is certified organic and Demeter. October 2021: takeover of the family estate. The 7 ha estate located on Aÿ and Mareuil le port, and their close surroundings, has since been run organically (conversion started in October 2021), biodynamic (Demeter), phytotherapy (we make our own fermented extracts and herbal teas and our pickings) and agroforestry (more than 100 trees per hectare planted the first year in all plots.) The grapes are harvested manually and pressed at the estate, intoned directly by gravity and the wine works alone. Fermentation with native yeasts, aging for one year on lees in barrels, no sulphiting. No input, no intervention, no sulfites during vinification for the whole of the winery.