My vision of wine is in the spirit of continuity of the vineyard. Indeed, business resumes are very rare in our region. I want to perpetuate this know-how and participate in the Beaujolais wine-growing landscape of golden stones. I had the chance to work in wine gastronomy, and I try to get the best inspiration from all these experiences. Jean Max is an exploration of southern Beaujolais terroir with 6 organic winegrower partnerships. This allows me to have visibility on 6 Beaujolais Pierre Dorées terroirs. An interesting investigation that allows me to project myself on the terroirs that I want to cultivate subsequently. In 2020 I cultivated half a hectare in my native town of Charnay, and in 2021 I will spend an area of 1.8ha, on 2 new towns, Cogny and Rivolet, with Chardonnay and Gamay, on high altitude terroirs. northern exposure, full of freshness I hope. My vines are in organic conversions, with tillage in the row. I grow green manure in winter with an addition of sheep manure in the spring. I work my wines with indigenous yeasts, with alcoholic fermentation at low temperature. The aging is done in old barrels in order to skate the wines as I like them. I add So2 before upgrading if necessary. No filtration or fining. I transfer my wines as much as possible by gravity, limiting the use of pumps. I have been certified by Alpes Contrôles since 2020 and Demeter in 2022, for Biodynamics.