The choice of work in the vineyard is made with respect for living things, respect for plants, respect for the earth and respect for health. The vines have been certified organic since November 2017. My internship at Patrick Meyer allowed me to learn and acquire the skills for practicing biodynamics. My plots receive the fundamental biodynamic preparations every year, namely 500P (prepared horn dung) and 501 (horn silica).

Regarding the work on the ground, I am thinking about implementing a solution that requires the least amount of traffic and therefore possible compaction. I try to manage the implementation of controlled grass cover, a contribution of mineral elements and organic matter, fundamental to the strength of the plant and the structuring of the soil. I would like to apply TCS, simplified cultivation techniques, which through a direct sowing process allows to obtain a high plant density which upon destruction will create a mulch that is both protective and nourishing. One plot, that of Ménétrol, is managed without any mechanization. It is animal traction, the horse, which contributes to the proper functioning of microbial life. The treatments follow the recommendations of the organic farming specifications. I therefore use sulfur and copper to which I add herbal teas and plant decoctions to reduce the doses prescribed by the manufacturers. In short, I try to follow the Demeter specifications, certification that I will request when my vines are certified organic.

Drinking natural wine since 2003, I couldn't do anything else in my career as a winemaker. I do not add any oenological inputs during winemaking. The wines are neither filtered nor sulphated before bottling. The objective is to obtain frank, fresh, generous wines with high drinkability. To do this, the harvest is done manually in 18 kg boxes for total respect of the harvest and as little crushing as possible. The whites are pressed gently and slowly. The reds are vatted in whole bunches for more or less long macerations depending on the desired final product. The wines ferment with native yeasts and are aged, in various containers, on lees. The breeding period is not fixed in advance. It evolves according to the wine, its taste and its potential. These processes allow the wines to retain a strong aromatic potential and to best express the terroir from which they come.