Oenologist and traveler, Our profession of winegrower leaves an important place to feelings and intuitions. Nature is at the heart of our approach. Bring fresh manure to nourish the soil, plant thousands of vines and watch them grow while immersing themselves inside the plot and finally taste the fruit of our labors. In the vineyard, the rows are grassy and I work with a manual plow underfoot. I bring goat manure in the fall and horsetail decoctions in the spring. The harvest is manual, between friends. The cellar is an old Ardèche stone house with underground cellars that allow you to work by gravity. I respect the natural wine charter. When vatting the reds, I alternate layers of whole and destemmed bunches, light pumping over and long fermentation to obtain supple tannins. In parallel with my activity as a winegrower, I practice shiatsu. I find similarities with how to connect to another living being and be one for a moment. The other facet of this job is the contact with people. I sell all my production in short circuits. I like to take the time to explain my practice, to show the places, to share the feelings of tasting.