Coming from industry, I converted to vine and wine in 2013. I had the chance and the opportunity to work in exciting areas such as Domaine Michel Guignier (Vauxrenard-Braujolais), Domaine VALETTE (Chaintré-Bourgogne), C&L TRIPOZ (Loché-Bourgogne), Julie BALAGNY (Fleurie-Beaujolais), Raphaël BARTUCCI (Mérignat-Bugey) who were able to transmit their passion to me as well as the work in Bio, Biodynamics and/or Nature. Following these very rewarding experiences, I decided to set up on my own. In April 2016, I found 20 ares which allowed me to make my first bottles, in 2017 I worked 1h50 and now 2h30 in 2018 with a large majority of Gamay and 35 ares of Chardonnay. I settled in the region of the AOC Cerdon (an ancestral method of Gamay/Poulsard) with the certainty that our terroirs can produce quality still wines. So I started and am to this day the only one in our region to vinify only in still wine, in nature and in biodynamics (Demeter conversion in progress) The vines are plowed twice a year in spring and autumn and mowed the rest of the time. In addition to the two necessary biodynamic preparations, the vine treatments are always enhanced with various herbal teas (nettle, horsetail, wicker, buckthorn, comfrey) and sometimes essential oils. All cuvées are vinified with the greatest delicacy throughout the process and 100% pure grape juice (no sulfur during bottling).