The estate was originally a small family structure of vines, crops and small livestock. Then the cultivation of the vine became predominant in the 1970s with the entry into the cooperative of Oisly. However, the cultivation method with stripping in winter and stripping in spring was maintained without the use of chemical weeding or insecticide. I took over the estate in 1999, with the plots undergoing organic conversion and the discovery of biodynamics almost at the same time. It was not until 2004 that I started my own vinifications, notably with the Cabernet Franc and Cabernet Sauvignon "onyx 2004" blend, already without added sulphites. A large part of the vines planted on the slopes of the valley of the cher benefit from a full southern exposure. On clay-limestone soil, these vines are 33 to 47 years old. The other part of the vines is located on sologne sands on flint clay. This type of soil gives finer wines with a less mineral taste. The entire vineyard is located in the Touraine appellation area. The harvest is carried out by hand in boxes with sorting on the plot. The whites are poured directly into the press and the juice is left to settle for 24 to 48 hours then put in Burgundy barrels for 2 years with regular topping. Finally, the wine is transferred to wine keepers in anticipation of its bottling by gravity without filtration.As regards the reds, the grapes are macerated in 15hl vats (carbon dioxide inerting) with punching down and pumping over. faith per day for about twenty days. (40 days for 2009 and 2010). Then the aging is done in barrels for a minimum of 1 year.