We settled in after departure at the retirement of a winemaker in January 2018 (Patrick Charlin). We make wines that we want alive but precise, in organic farming and with a mini input in the cellar. We choose to isolate grape varieties and plots in order to transcribe as accurately as possible the diversity of the soils of our three plot islands on Lhuis, Montagnieu and Groslée. We are fortunate to have taken up many plots planted in Altesse and Mondeuse, two indigenous varieties that we hold dear to cultivate and enhance in this mountainous and little known region. We have chosen this region for the biodiversity it offers, far from the monoculture of vines in certain regions: meadows, cliffs and forests line our plots. We work 5.5 ha of vines on steep limestone hillsides between the Rhône and the mountains, we have been converting to organic farming since the start of our installation and on all of our surfaces. According to us the biggest part of the work is done meticulously in the vineyard, we work on small yields (on average 30 hl / ha) and the yield in particular for the mondeuse is managed with a green harvest (4 bunches per vines max left on feet). All our plots are harvested by hand in small boxes at apple (30 L) in order to preserve the quality of the grapes as much as possible. We practice very slow and very gentle pressing (4 to 5 hours) to obtain healthy and qualitative juices. We inoculate our vats with indigenous yeasts using vat stock made a few days before the harvest. We vinify with a minimum of input, delaying the addition of SO2 to the max, which is mainly done just before bottling (between 1 and 2g / hl max). We defend these values on a daily basis in our practice but also collectively through the association of organic and natural winegrowers from Bugey "La Fiancée du Picrate" which we let's be part.

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