I wish that each bottle drunk is a source of pleasure, but also of surprise; a discovery, in word a unique experience. We chose to work on small productions of a few thousand bottles from small parcels of the order of 2 hectares. For a goldsmith work that only a human-sized field can lead. I search for iconoclastic authors, demanding with themselves and with others, animated by strong convictions, but without dogmatism, because always curious to learn. For me, wine, the fruit of an ecosystem, is both a source of constantly renewed pleasure and a philosophical quest. For this, agriculture must be closer to the organic culture and vinification abstain from "all synthetic chemicals". My conception in the creation of a wine is based on: -The respect of the soil -The respect of the grape variety - Respect for the work of the land without the use of aggressive pesticides that: -Fatiguent the terroir -Deteriorate the vine and alter the vines, and as a direct consequence, bunches and grapes These products are found in grape juice ... with the well-known consequences on health. Respect for the vine: for example, when pruning, do not "make the vine cry", an expression, certainly imaged, that speaks of suffering! Respect for the fruits: a grape picked at perfect maturity to extract a pure grape juice; of course a gentle pressing Respect for the climatic factor that must be taken into account every moment, every year, guaranteeing the difference To know how to "give time to time" and let the indigenous yeasts do their work of alcoholic fermentation then the bacteria the work of malolactic fermentation, gently, under the good guard of the winemaker who watch them "like milk on fire". I therefore favor a organic or reasoned culture according to the terroirs and the history of the estate. Personification of the vinification with respect to each wine which is different each year in each domain according to the climatic imperatives. All this brings the authenticity of the vintage and the typicity of the terroir.