The Kamoshika is the “fermentation manager” in Japanese. A crucial position: checking that the yeasts and bacteria are working well and intervening if necessary. This is also how we (Yoshino and Ismaël) make wine: by intervening only when necessary, but modestly.

We have half a hectare of jungle carignans and some coudercs 13. For the other grapes, we work with quality winegrowers who agree to let us pick plots or rows on the vine, depending on the needs. Some vintages are regular, because they are always the same plots, while others are ephemeral, opportunistic, depending on the encounters.
The harvests of Syrah (Vénéjan), Carignan (Saint-Julien-de-Peyrolas and Tresques), Couston and Ugni Blanc (Tresques) are recurrent and represent between 1.5 and 2 tonnes of grapes. The others, around 500kgs.
Everything is clean, certified organic or not. Purchased and personal grapes are assembled.

In Vin de France, we have freedom of grape varieties and blends but cannot put grape varieties or vintages without paperwork and financial compensation that seems useless to us, given that wine merchants and sommeliers know how to do it by creating a link with the amateur as well as the professional. The same goes for certification: it is up to the chemists to announce what they add. "Grapes and that's it" is our motto. 3 series:

- Real reds are wines illustrated with portraits of people from the working class world who had free social thinking in the 20th century. These are old-fashioned wines, often whole bunches, representing the South. They are "daddy-compatible": father-in-law will find that at least they are not leftist wines without sulfites, and you will scream CHEH behind.

- Les Gaz de Chips are designed for aperitifs and are a tribute to the anti-shale gas resistance of our region. As this method of hydrocarbon extraction is a bit bastard and exploits raw materials of average quality, these wines also intend to highlight modest terroirs or grape varieties to make a pleasant drink, sometimes sparkling.

- The whites are illustrated with drawings by various but talented artists (Yuriko, Bonaventure, my grandmother...) and are our projeeeeeet, with half a hectare of plantation. The quantities are tiny (smallest vintage: 26 bottles)

The wines are made without additives. We do not forbid ourselves from treating a sick wine, but we do not use preventative medication. So far, only one vat has received SO2 (2gr/hecto).
The grapes are picked in crates by ourselves, or even by a few friends who pass by. Vatting for 5 to 10 days for the reds, sometimes longer.
No yeast, no SO2, no yeast starter, nothing. Hand press, with 20,000 wasps around. No unnecessary handling, no pump except for the barrels, no electricity or almost. The barrels are emptied and refilled immediately, so as not to be wicked. We use fiber for fermentation, stainless steel and wood for aging.
Gravity bottling, bucket transfers, hand corking. Low tech as fuck.

The wines are only sold when we want to drink them ourselves, and mainly to people we know personally. With 2,500 bottles available per year and no desire for growth, it allows for great encounters.