Here is my background, Romain Henin, I did and obtained my Bts VO in Avize (champagne) in 2011.

I worked as a cellar master at Champagne Henri Giraud for two years. In 2013, I joined the family estate, Champagne Pascal Henin, to work for my parents. In 2015, true to my principles and facing my parents' disagreements regarding cleaner, more sustainable viticulture (respectful of all aspects, including the environment, society, and people), I left the estate to start my own business.

In 2016, I acquired 1.2 hectares of AOC Champagne vineyards under lease from various owners. In 2017, I officially began the conversion of my estate to organic farming. In August 2018, I spent the summer in Greece with my childhood friend Jason Ligas. I participated in the harvest alongside Jason, as well as Patrick Bouju and Justine for their "Sous le végétal" project. Upon returning from Greece, I began vinifying my grapes naturally, without additives or sulfites. 2021: my first bottles of "Gains du Terroir" (Children of the Land) were released. My entire estate is certified organic and Demeter.

October 2021: takeover of the family estate. The 7-hectare estate, located in Aÿ and Mareuil le Port, and their immediate surroundings, has since been managed organically (conversion started in October 2021), biodynamically (Demeter), phytotherapeutically (we make our own fermented extracts and herbal teas and harvest our own plants) and agroforestry (more than 100 trees per hectare planted in the first year across all the plots).

The grapes are harvested by hand and pressed at the estate, then transferred directly into vats by gravity, allowing the wine to ferment naturally. Fermentation occurs with indigenous yeasts, followed by one year of aging on lees in barrels, with no sulfites added. No additives, interventions, or sulfites are used during the entire winemaking process.