15 144 8345 KM
In 2008, after 12 years as a computer engineer, I decided to join the company. combine my passion for wine and my ecological convictions by becoming an organic winegrower.
I then followed training at Beaune and carried out several internships.
I currently work a little less than 3ha certified AB and Demeter and I also buy some grapes on vines certified AB and Demeter. AB.
The grapes (mostly Cabernet Franc and Chenin on gravel and clay-siliceous soil) are harvested at 5:00 p.m. Hand-crafted in small boxes and vinified whole or grape-stemmed depending on the vintage.
Fermentation begins with native yeasts. I use small quantities of SO2 because my malolactic fermentations always end before the sugars and this allows me to control the volatility. Vinification is done in fiber or stainless steel vats and aging is done in vats or barrels.
No rose wines at the moment.
No orange wines at the moment.
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