We are a French couple, my wife is Alsatian, I am Franche-Comté. Established in 2018 after a few years of research in the region, we were only able to start marketing our small production from the 2021 vintage. We have one hectare on lease, and buy approximately the same amount from a village owner. quantity. So we are at 50/50 at the moment. Our vines are managed following organic production rules (copper and sulfur) but no label yet. In addition, we make some preparations ourselves (chamomile tea, fermented nettle extract, especially to combat drought). The tillage is done by animal traction, with my mare Bonita. In the cellar, the white fermentation takes place in used barrels, after a vertical press. The claret is macerated and crushed for 24 hours before fermenting in fut as well. The red follows a more traditional vinif pattern with barreling once the FA is finished. Use of sulfur reduced but reasonable according to our conditions. No other input.