Jérome Gidoin created the small Racault estate in 2019, located in Cinq-Mars-La-Pile, the original terroir of Grolleau in Indre-et-Loire. The plots (about one hectare) are located in Saint-Cyr-sur-Loire (silty clay with pebbles) and Pouzay (sand on clay). The philosophy of the winemaker: craftsmanship and respect for the "living". Cellar and troglodyte cellar. Grapes harvested by hand, then destemmed and crushed manually. Natural fermentation (indigenous yeasts). Traditional long maceration (fifteen days) to get material. Soft pressing with a manual vertical ratchet press, for the purity of the juices. Gravity racking exclusively with a manual elevator, so as not to damage the wine and limit oxygenation. Aged for six months in vats (fiber and stainless steel). In the vineyard: grass cover, plant cover, natural organic amendment, light tillage with a tiller and occasionally with a horse. For treatments: Bordeaux mixture and sulphur, the objective being to reduce them as much as possible, and in the short term to move towards alternative options to copper. A plot of 20 ares (seibel) is cultivated without any phytosanitary treatment (rare!). No certification. A single objective: to achieve, ideally, a subtle fermented grape nectar without any oenological input, in an artisanal and ecological way.