I could define myself as a farmer-vintner. I take over the reins of the estate in 2012, which were bequeathed to me by my father; The vines, from the same family line going back to my great-grandfather Auvergne in 1875. He had settled in Saint-Emilion at the end of the 19th century where he was trading in fabrics. It was he who bought the first plot of vines, for passion, without changing jobs. Michel FAVARD will be the first winemaker to "full time" of the family. In 1978, he made the first harvest under the name of Château Meylet after several years of contributions of the harvests in cellar cooperative. He then works the vine in a classic way but with the concern to use the least corrosive products possible. In the early 1980s, Michel FAVARD, tries the organic culture through different organizations (Lemaire-Boucher, Nature and Progress and finally ECOCERT), not really finding his way through this, he discovered thanks to some known winemakers , biodynamic agriculture and goes into DEMETER in 1987, his path is finally found! In the early 1990s, sulfur-free winemaking, in 1998, sulfur-free aging and winemaking in frustoconical wood vats, light sulphiting at bottling in the assembly tank. Everything is done by gravity, without a pump. After taking care of the estate from 1998 to 2001, I left to take my weapons under other skies, is I came back by the small door in 2012 to take over the family domain, with 2 associates until 2015 (Michel FAVARD and Ludovic BARTHE). Since 2015, I manage the estate alone, under the benevolent eye of my father, and first sulfur-free vintage added with the Origine wine, the starting point of a revival of the estate and a new breed of winegrower, while remaining in the my father's lineage. In parallel, I help Pervenche, my wife, on the farm in polyculture breeding in South Aveyron, in biodynamics, farm in autonomy !!! In 2016, a new team was born, with the participation of Anne Calderoni (who advised us on the wines in 2001, 2002, ... then is at the origin of the SARL Clef de Sols in 2010) as a right-hand man and Mauro Catarinella as collaborator, lovingly taking care of the vineyards and the wine. We try to limit the tractor passes, all the work of the vineyard are done by hand (thinning, suckering, trimming) Only the tillage and some treatments are done by tractor. The passage of the preparations to the knapsack sprayer. Grass between rows and work under the row. The grapes are sorted a first time in the vineyard. The clusters are deposited and transported in crates, then sorted a second time at the cellar entrance. VINIFICATIONS are made in two frustoconical oak vats of 50 hl. Since 2016, we have made wine in sandstone jars. The wine is then worked by gravity, without the use of a pump. For several decades, we have been doing punching. Neither added sugars nor exogenous yeasts nor sulfur are used and the wine care is done without filtration or gluing, only grapes, without water !!! HALF-MUIDS BREEDING lasts nearly two years, with a new wood part, 1-wine wood and 2 to 3-wine wood.