In the heart of Provence, 30 kilometers north of Aix-en-Provence, in the town of Jouques.Revelette has 30 hectares of vineyards, 17 parcels located between 330 and 400 m above sea level, 11 varieties.The continental climate with cold and harsh winters, dry and hot summers, make this terroir the northernmost of the Coteaux d'Aix-en Provence appellation. I have been living in Revelette since 1985, I started working in organic farming since 1990. The Ecocert certification only took place in '98. My first wine without or with very little sulphites in the name of "PUR" dates from 2001. I practice the full cycle of Biodynamics since 2011 accompanied by Jacques Mell (without any certification, children can do it the day they resume ...). I have always preferred the term "Vin terroir" rather than organic wine, biody wine or "natural wine". The term "wine terroir" best summarizes the magic of wine, unique wine, singular, recognizable and true reflection of a place in time (millesime). You can not pretend to make a local wine, if it comes from a dead land and a technological vinification. In concrete, it means in vine: - (old) compost of sheep after harvest every 3 years 1 row on 2, then plowing to bury it. - grinding of pruning shoots on freezing days in these same plowed rows - re-plow these same rows in the spring to bury the shredded shoots - all tractor work in season is done on grass rows. The following year, we change - weeding under the mechanical range (part of which is horse) - big smear between May 15 and June 30 to air the feet - Treatments with copper (below 2kg Cu metal / year since '98 !!), sulfur powder and wettable, horsetail purée and nettle, juice   seaweed. Infused herbal teas according to the year and appreciation, preparations 500 and 501 (7 times in 2018). - harvest by hand In the cellar: - Rosé, which represents 30% of my production (we are in Provence !!), is yeasted and glued with peas. Since 2018, I have my own yeast selected by a laboratory in Nantes. - for all my other wines, no yeast, no balance correction, no sticking, no stabilization or any other hi-tech oenological practice, except for the addition of (very) measured sulphites. The PUR range is between 0mg / l and 1mg / l of SO2 max. - Bottling at the property without filtration for reds or very loose filtration.