The vines that I cultivate are vines that are approximately between 25 and 100 years old. They are in the commune of Roujan, in the Hérault, between Pezenas and Faugères: an island of four small plots (1.5 ha in total) in the middle of the scrubland. Since this year 2023, this tenement has been expanded by 2.6 ha of land where I have planted 30 ares of Macabeu and Cinsault, followed by 60 ares of Terret Bourret, Grenache Gris and Carignan Blanc. I also grow 16 ares of Grenache in Vailhan (village of 170 inhabitants) where my wine cellar is located. The soil of the plots is essentially schistose. The vines are in goblet without trellising. I practice permanent grassing, the flora and wild fauna create a beautiful biodiversity. The work is done almost exclusively by hand, a Renault 50 tractor has just arrived to support the work related to the plantation. The treatments (exclusively sulfur and copper in limited quantities) are carried out with a backpack atomizer. Every winter, I host a shepherd and his flock of sheep for a week to mow and manure the vines. The harvest is manual and carried out in boxes. I have been established since 2016, when I immediately applied for Ecocert certification, so the estate's cuvées have had the organic label since 2019. My wine cellar is in Vailhan (34320). Winemaking equipment: vertical press, stainless steel and fiber vats of small volumes. Small bottling equipment where wine is bottled by gravity. I practice vinification without inputs or add a very small amount of SO2 in case of risk of deviation of the wine. I only practice light interventions during vinification: punching down, pumping over and racking.