After 10 years of expatriation, the desire to take root again in France with a relevant activity in long-term motivation; become a winegrower. I am a farmer from my beautiful family. I recovered a little more than 2 hectares of vines, the most isolated, at the edge of a forest. I installed my vats 500m away in a part of the old cellar of the exploitation and I bought an underground cellar (old stone quarry) a few hundred meters away for the aging and storage of my wines. The vines From the start (2015) I only did organic, improving my porridge from horsetail and nettle decoctions. I only launched the certification in 2016, telling myself that my word alone might not be enough to prove my commitment to agrobio. My two plots are contiguous, in one block and surrounded by close and forest. Only the northern part is close to a vine. I have to pull out the border part of my vines and plant a hedge. My soils are very shallow clay-limestone (the rock is exposed in places). They say in the corner that I am "on the pebble" The basement is a limestone rock "with asterias". The vines were initially all in Merlot, but I want to reintroduce old varieties that have been abandoned. In 2017 I overgrafted 1000 feet of Castets. The density is 5000 plants per hectare (2mx1m) the rootstocks are not very vigorous (420 and 161). The vineyard was planted in 2001 to be qualitative. In 2015 - 2016 I tried permanent grassing, thinking that this was the best solution. But the vigor of the vines has dropped so much that I had to switch to working the soil, on the cavaillon and in certain funds. I continue to think that an almost permanent cover is necessary for the health of the soils and I am moving towards intercep work, sowing legumes in the funds. I have tested the BRF on a few rows, I am still looking for the ideal solution, if it exists! Vinification The smallest possible interventionism. I start my harvest (manual and in crates) with a first harvest about 2 weeks before full maturity. I develop a natural sparkling with these first harvests. It also serves as a starter for my reds to follow. I am looking for a gentle extraction and I usually decuve before the end of FA. I enter directly into barrels and transfer these barrels to my cellar. The fermentations end there. The malos are usually done the following summer and I have to bring out my barrels warm and stir. This is the general case, but I like to experiment with several vintages (6-month maceration, aging in vats, etc.). I do not fix anything in advance and improvise a little according to the raw material and my desires. A bit of a particular point: I try not to use a pump, but an elevator with a small tank, which allows me to rack and bottle by gravity, but also to better master hygiene.