To cultivate the vine, it is to take care of a plant which can cross the centuries. A plant that knows how to capture the essence of a place, it imprints the atmosphere in which it lives, the soil, the climate and the temperament of the people who grow it. Our goal is to make her develop solid health, to make her open to her environment so that she becomes stronger and more sensitive over the years. For this, we are in the middle of trial and error, we read, we exchange, we listen, we observe the vineyard, nature and always, we learn. We do not understand all the mechanisms, all the interactions but we imbibe them. We listen to our feelings, more often, more consciously, our perception is still very vague but little by little we understand the needs better and we intervene in a fairer way. Our vines are surrounded by scrubland, Aleppo pines, holm oaks and stone walls. Small plots that make the influence of the surrounding nature powerful. Then, we enrich life in the plots with winter sowing in the rows which will protect the soil and structure it, but also accommodate a multitude of critters from the smallest to the largest.  In summer the mulch left helps to limit the effects of drought and the rise in soil temperature. Three donkeys graze in the vineyards and around the cellar and a flock of sheep regularly pass through the plots, they help to balance the place. We have been certified in organic farming since the 2018 harvest. This is where we are today but the techniques are refined and evolve at the rhythms of our understanding and our sensitivity. Finally, the grapes are picked exclusively by hand, destemmed, sorted and vatted. Fermentation starts spontaneously. In 2019 we limited ourselves to infusing the harvest and we are happy with the result. :) Unless there is a proven deviation problem, no tank is leavened or sulphited. The whites and rosés are aged for five months in vats, the reds spend at least one winter and one summer in concrete and barrel vats (time and phases during which the wine acquires good resistance over time). When bottling, if it is considered preferable, add one to two grams of sulphites per hectolitre. A slight filtration can also be carried out. The goal is to make identity wines that express their terroir with great drinkability.