As a symbol, our meeting took place in Saint-Émilion, during our first vinification. Far from thinking that we would be there six years later! One student, the other curious, both motivated by learning and the wealth of experiences. Three years of development in the Bordeaux vineyards followed, divided between vineyard and cellar. Then a BTSA Viti-Œno in our pocket each, we went for a walk. A loop more exactly, which took us to walk on 3 continents, to cross 2 oceans, to vinify in 8 countries, but most importantly, to live and discover the singularity. The singularity of the terroirs and the people, discovering another wine culture, other ways of doing things, of thinking, often uninhibited, sometimes confusing. In these winery, bodega, quinta where the invisible hold of habits does not exist. During a last winemaking in Switzerland, a discussion over a glass of wine matured our common desire to make wines together. The choice of location had not yet been finalized, yet the idea of making wines from terroirs, plots, bits of land was there. Make these bits of land speak, try to accompany them in their expressions. Then the opportunity to be able to install a few vats in a barn attached to Thomas 'grandparents' house presented itself. The planets never aligning alone, the barn, (re) become a cellar, overlooks the northern part of the Rhône valley. Here the notion of terroir takes on its full meaning, Syrah, the only red grape variety in the valley, is magnified on 5 AOCs which stand on both sides of the Rhône. We are also at a crossroads, to the north, Beaujolais and its sidekick Gamay. The south which seduces us with its grape varieties full of generosity that we must know how to guide to get the best expression. But also the small arpents of plots scattered here and there around these recognized places that were formerly classified under the name of "Table wine". You know, the one we drank while standing at the table, sliding it down the eternal hole. Our desire is to work with winegrowers who live on these plots, motivated to extract the best fruit from them. It is then up to us to transform this potential, to work these grapes with humility and respect, a work to which we devote ourselves with pleasure and passion. Indeed, inspired by our journeys, we wish to experience, learn and explore the infinite number of possibilities available to us. With the most coherent vision possible, work on the fruit by intervening sparingly, like a parent helping his child to take his first steps. Our work in the cellar is simple, with the guiding principle: to be as precise as possible to minimize the use of inputs. Thus our plots are all harvested by hand. The grapes are transported in perforated crates of around thirty liters, these low volumes limit the crushing of the harvest before vatting. When the grapes arrive at the cellar, they spend a few hours in a refrigerator trailer to be cold vatted. This allows us to prolong our macerations and get the fruit by modulating our extractions. Our cuvées are vinified in whole bunches. A light trampling on the feet is carried out during the vatting, on the first crates of grapes, to extract the first juices. Fermentations are done with indigenous yeasts. Our maceration times are very variable, we adapt our choices to our ferments, the vintage and our sensitivity. The presses are provided with the help of "lace", our faithful vertical ratchet press, for an average duration per press of about twenty hours. Malolactic fermentation takes place naturally. Possible sulphiting after MLF and / or bottling, modulated according to the vintages and the vintage. The aging takes place in Burgundy barrels of 2 to 4 wines and / or in stainless steel wine keepers of 1 to 10 hl. Bottling is done manually to accompany the wine during this last crucial step.