The 6 hectares of vines have been converted to organic farming since 2024 (date of takeover of the estate).

The orientations and subsoils ( Jurassic limestone ) are varied within the plot.

Vine treatments are based on copper, sulfur, plant preparations and essential oils

adapted to the weather of the year.

Grass management aims to revitalize the soil and increase biodiversity within the plots. It is carried out by simple mowing (multiclean and shredder) and, if necessary, light surface tillage under the row (blades 1 to 2 times per year).

The harvest is carried out manually in small crates. No grapes are purchased.

All vintages are pressed very slowly at low pressure for gentle extraction ( 18 hours for whites, 8 hours for reds after maceration).

Fermentations are natural and spontaneous . The addition of moderate amounts of sulfite can be carried out at the end of fermentation and/or just before bottling.

The wines are neither fined nor filtered.