3 0 8630 KM
Established since 2022, I work 1.5 ha of old Auvergne Gamay on different plots south of Clermont-Ferrand. This plot brings a significant richness of soils, exposures and wines.
I try to think of the vine and agriculture in an ecosystem with a history, a terroir, a climate, a soil, a landscape and composed of a multitude of humans and non-humans, in order to share these places that we inhabit together.
The soils are never worked in order to allow the biodiversity of all the microorganisms that make them up to flourish.
I treat with copper and sulfur, trying to limit my interventions as much as possible.
The vinifications are done according to the state of the harvest and the vintages that I want to make: destemmed or whole bunch with variable maceration times! The aging is done in old barrels. There is no addition of SO², no fining or filtration.
No white wines at the moment.
No rose wines at the moment.
No orange wines at the moment.
No sparkling wines at the moment.
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