In organic and biodynamic agriculture, viticulture consists of keeping the environment in balance, the vine being considered in the same way as its environment. Our tillage requires the roots to submerge, the natural yeasts permeate their environment all year round ... our way of working makes a huge mark on the identity of the terroir. In the cellar, the same philosophy guides us, the technology is minimal so that this strong identity is not erased by a few interventions. We do not use any oenological method or product that would have the effect of standardizing. The microclimate specific to the geographical location of our land gives our wines a balance and depth that is quite atypical for the region. The large number of vintages is due to the fact that each plot is vinified separately. It is for this reason, and for the sake of authenticity, that, as far as possible, each terroir is the subject of a cuvée. Red wine vinification: The manual harvest is vinified in the traditional way: for some of our cuvées pseudo-carbonic vinification at room temperature is carried out in whole bunches. Each plot is vinified in a separate vat. Once destemmed, the grapes are placed in a tank using an elevator belt in order to maintain the integrity of the berries. The vat is then hermetically sealed, the fermentation often starting after a few hours, always in indigenous yeasts and without suffering. Maceration lasts about a month. The devatting is dictated by the daily tasting. Aging takes place in vats or barrels for one to two years. Drawnings, protected from air, take place during the winter. The wine is bottled without fining or filtration, the only addition of sulfur is done at this time, at 2gr per hectolitre. White wine vinification: The harvest is manual and takes place very early in the morning so as to bring in the juice as cold as possible. The must is sulphited on the press at 3gr / hl. After pressing, the juice is collected in a tank saturated with carbon dioxide, barely settled so as not to strip it. If everything is going normally we do not paste or filter. Our equipment allows us to choose the day of bottling, bottling takes place in spring on a fruit or flower day, 2gr / hl of sulphite are added at this time to arrive at a total of less than 40 mg per liter