Le Clos St Joseph is a 5 ha estate nestled in the foothills of the Southern Alps. In an alpine mountain terroir, we cultivate the only domain of the Alpes-Maritimes in AOP Côtes de Provence. Aware of living in a preserved place, we have since the takeover of the estate in 2007 banned all synthetic products and we have been following the philosophy of biodynamics since 2011. We are also lucky to work on land that has never received herbicides or chemical fertilizers. There are 3 of us working on the estate (Constance, Thibaud and Roch) and most of the work is done by hand. The soils have a permanent natural grass cover. We use a lot of various herbal teas to treat our vines (horsetail, nettle, dandelion, chamomile, wicker, yarrow...) and a little Bordeaux mixture and sulfur when the pressure is too high. We do a lot of back-packing with the machine so as not to compact the soil, but we also have a small tractor for treatments in the middle of the vegetation. We apply 2 horn dung per year and between 3 and 7 horn silica). The harvest is manual. Natural fermentation in concrete vats, jars and wood. We only add (very) low doses of sulphites as the only ingredients (less than 35mg/L of total SO2 on the reds and less than 55 on the whites and rosés). All our wines undergo their malolactic fermentation, and are unfiltered.