Winemaker since 2016, I wanted to continue the family tradition while focusing my activity on the organic and natural side of the trade. The vineyards and the cellar, are located in Canet en Roussillon 5 km from the sea. The soils are dry and stony with a clay-limestone base on a terrace of rolled pebbles surrounded by scrubland. (High Terraces Quaternary) The vines have a yield of 30 hl / hectare on average. The plots work is done with the greatest respect for nature (certified organic farming) with only sulfur treatment, Bordeaux mixture, and sweet orange essential oil. Plowing with interceps is done 3 to 4 times a year. In the spring a hastening is practiced, as well as a stripping in summer following the parcel. In winter a precise size is made according to the grape variety (macabeu, muscat, syrah, grenache, mourvèdre and carignan). The harvest is manual in boxes with strict selection of bunches. The grapes can be scraped or vinified whole bunch. Vinification is done naturally with indigenous yeasts, no inputs, no sticking, no filtration. The macerations go from 1 day to 3 weeks following the cuvées. The wines are aged in stainless steel vats and terracotta amphora for 6 months. The production does not exceed 3000 bottles per year.