It was by chance that I discovered vineyard work in 2003, following a professional retraining, I began training as a wine worker at the CFPPA in Belley, then completed a BPA viti oeno at Macon Davayé. Passionate about this profession, I moved in 2005 with a few plots of vines in Revermont. Today, after a lot of patience and perseverance, my estate is 2.7 hectares of vines, a large part of which is planted on old fallow hillsides. The grape varieties: gamay, poulsard, and jacquére, for making sparkling wines using the ancestral method, including Cerdon. Chardonnay and mondeuse for still wines All my vines are grown organically, the soils are completely grassed, I use herbal teas from different plants to limit the doses of copper and sulfur, sheep graze the vines from October to My goal is to preserve life as much as possible by creating small niches of biodiversity on my own scale