I have been based in Laragne Montéglin in the Hautes Alpes since 2019. I took over a vineyard from a friend who made his wine for sharing and family consumption, without any wine-making products and just a little sulfur and Bordeaux mixture in the vines.

I stayed in this spirit, I managed to find other vines and plant new plots, I arrive at an area of 3ha. Currently only half is really in production but with very low yields, I harvested the first grapes of the plantation this year but in non-significant quantity. Here is my way of working. In the vineyard, I do the weeding mechanically for some plots, scribbling, passage of inter-vines and manually with a pickaxe. Others remain grassy with a mowing at the end of spring. For the treatments I use the strict minimum of Bordeaux mixture; I have another product used in organic with very little copper and super results against mildew (very little present in our region) and a little sulfur against powdery mildew. I will try to set up treatments with plant manure decoction and essential oil next year. The harvest is obviously by hand, I collect in crates. In the cellar, indigenous yeast, I vinify in concrete vats then fiber vats for clarifications during the winter by the cold. No filtration, no fining, no all the circus. For sulfite I am not a fundamentalist if really a vintage presents a deviance I can use some as a backup, no more than 20 ml gr. I prefer to put a little rather than have wines without sulfite but twisted. I have had the Nature & Progrès label since spring 2022.