The estate, 17 ha of Chenin and 1 ha of red grape varieties, is located at the end of the first hill of Vouvray.

The vines benefit from many different slope orientations allowing fine modifications to the terroir. We have therefore defined 10 terroirs, each having its own winemaking route. Clay and limestone constitute the link between these terroirs.

The estate is AB certified. This first stage continues with a desire and concrete actions for the development of living things. A living wine begins with living nature. Recently, we planted 350 m of hedge and 65 hardy and native fruit trees with this objective. The quest that drives us is to work ardently in the direction of life to promote balanced soils and vines which will produce balanced juices. Working our vines according to their terroir and their micro-climate is a keystone of our viticultural and oenological work. All the grapes are harvested ripe and by hand.

In the cellar, we intervene little so that the terroir and the vintage alone determine the personality of our wines. Thus, we work the laws of physics gently, and the laws of biochemistry without perlimpinpin powder. The fermentations come from sourdoughs prepared by us and monitored with attention and affection under a microscope. “Elevage” is the word in the dictionary but we accompany rather than mature our wines. Some prefer the oak barrel. Others a concrete tank. We let our wines choose by ensuring that the containers promote life without marking the wines. Bottling is carried out by a service provider who masters this action without sulfur. This final step, like the previous ones, is carried out by taking into account multiple elements including atmospheric pressure and the lunar cycle.