In the town of Cheverny itself, the family estate of 25 ha is located on the road to the Loire castles. Philippe Tessier took over the estate in 1981 that his father Roger created in 1961. The microclimate is influenced by the Loire and by the forest massifs of Cheverny, Chambord and Sologne. The vines are planted in three communes: Cormeray, Cheverny and Cellettes. Three types of soil stand out: silico-clay (Sologne sands), silico-clay-limestone and gravels on faluns (old marine sedimentation), all on limestone bedrock. Each of these soils gives particular characteristics, hence the interest in blending the wines. Two appellations coexist: AOC Cour-Cheverny (local Romorantin grape), and AOC Cheverny. The age of the vines varies from 1 to 50 years with around 2/3 of the vines over 15 years old. The density varies from 5000 to 6200 vines per hectare. The young and vigorous vines are grassed. Elsewhere, the soils are plowed and cultivated. Unique supply of lime and humus. Since 1998 the vineyard has been certified in Organic Agriculture (ECOCERT control). In the vineyards the refusal of chemical inputs and the mechanical work of the soil aim to keep the soil alive with a numerous and varied flora and microbial fauna The manual harvest allows us to carry out a rigorous sorting and arrival at the winery of whole grapes. Thus the vinification can be done without sulfur before fermentation. The work in the winery is meant to be in line with the work in the vineyards. From a beautiful material it is enough to monitor the different phases of winemaking, without technical artifice. Again, a minimum of inputs: no yeasting, no enzyme, no chemical correction, but a lot of vigilance and precise and regular analytical monitoring. Just a little sulfur added during the blending of the cuvée and at the bottling (less than 50mg / l in total). Filtration, never systematic, aims to be as gentle as possible. We defend a peasant, artisanal, honest and sincere viticulture. A wine must be the expression of the place where it comes from, a reflection of the climatic conditions of the year and a little of the winemaker who produced it, while respecting the life of the soil and the environment. It must give pleasure but above all in the end be healthy, lively and digestible ... a natural wine.