The estate includes 9 hectares of vines in the town of Calce (and a little in Baixas), cultivated organically and according to the principles of biodynamics.

All the work on the vines is done by hand by Mathilde and Séverin (pruning, spring work, first treatments with Bordeaux mixture and sulfur, herbal teas, infusions, 500P, harvest). Only tillage and certain treatments are carried out mechanically (no more than once a year and by subcontracting). Our philosophy tends to reduce the carbon footprint of our professional activity as much as possible.

The plots are located on varied terroirs, such as shale, marly shale, limestone or even limestone marl. This wide variety of terroirs present in the commune of Calce is atypical and quite unique.

The work in the cellar is done with respect for each terroir and in the most natural way possible. The grapes are vinified independently for each plot, without inputs (native yeasts, no or very little addition of sulphites). There is no fining, no filtration. For the whites, alcoholic and malolactic fermentations are carried out in 228 liter barrels, in demi-muids (10 years old) or in casks (2100 l) then racked around a month before bottling. The reds are vinified in concrete vats, often in infusion (whole bunches and direct pressing) with short vattings (between 6 and 15 days), then barreling into demi-muids (500/600 liters) and sometimes in concrete vats. In any case, all our wines go into wood.

We produce between 14,000 and 20,000 bottles.