
16 59 8608 KM
Children of Alsatian winemakers, our journey first taught us to delight the senses through food; welcoming guests to our restaurant was a shared pleasure. Then came the desire, which soon transformed into a need… This need drove us to make our "Return to Our Roots," a return to the land, leaving everything behind to start anew. To work the vines to make the most natural wine, to celebrate Mother Nature, generous and abundant in this Mediterranean basin. To nurture the wine, accompanying it in its early youth so that it can later enhance dishes, delight palates, and stand the test of time… To delight the senses with a glass and share these pleasures and emotions. Cultivation and winemaking are carried out entirely without chemical inputs (sheep manure, mine sulfur, Bordeaux mixture, herbal teas, nettle manure, mating disruption) and with minimal intervention in the cellar (indigenous yeasts, starter cultures, concrete egg-shaped tanks, earthenware jars, oak casks). We also use and minimize SO² (6%) during certain stages and operations up to bottling, in order to maintain wine profiles that express the minerality and freshness imparted by our beautiful seaside terroir. Thus, we immediately pursued organic certification by Ecocert (2009) and then biodynamic certification (2014 – Biodyvin, also certified by Ecocert). To further enhance our wines, we have also joined Nicolas Joly's network and group (Renaissance des Appellations) by participating for several years in the Grenier St Jean wine fair in Angers every January.
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