The estate is made up of 13 ha of vines in the Saint-Chinian appellation area. I started in January 2004. Five grape varieties enter the cuvées in red: -Syrah (15%), -Mourvedre (5%), -Grenache (50%), -Cinsault (16%) -Carignan (14%). On the other hand, 0.57 ha of 75-year-old Terret Blanc and 0.65 ha of 10-year-old Grenache make up the whites. The plots are relatively far apart, which allows me to take advantage of several types of soil: 65% shale, 23% clay-limestone and 12% rolled pebbles and clay. The vines are between 10 and over a hundred years old. The vines are AB certified. The pruning is carried out mainly in goblet. On average, I leave six to eight spurts to a frank eye. The soil is maintained by plowing or sowing every other year. I amend the soil with organic compost at the rate of a maintenance dose of 500 to 1500 kilos per hectare. Most of the work is done manually. There are three reasons to that : -on the one hand it is more qualitative than mechanized work, -on the other hand, it avoids the passage of machines on the ground which compacts it and impoverishes it, - finally, many plots are difficult to mechanise. The area I operate is relatively small. It takes one person to pre-prune, two to prune, two to de-budding, two or three others to handle the pickaxe and brushcutter, ten to pick and sort the grapes. And this without consider the helping hand of family and friends. Phytosanitary protection is carried out using contact products (copper and sulphur) and sewage which do not penetrate the plant and are therefore not found in the grapes. Disbudding (or green pruning) is the most important green work that is carried out. This consists of eliminating non-productive (or “greedy”) branches or those that are badly placed, that is to say those that are in the center of the plant. This allows ventilation the stump, to control the production and to concentrate the sap on the best branches. Finally, in the cellar, the principle is to preserve the integrity of the grapes and then of the wine as much as possible: manual sorting of the harvest, use of gravity, development of indigenous yeasts. If the raw material is healthy and of high quality, it is harmful to alter it with oenological products or processes.