Producing the best possible wines involves strong decisions, economic, ethical, philosophical and technical choices.

Our past experiences, our memories with the elders, the observation of the cultural practices of the moment, led us as soon as we took over the estate to question ourselves on how we wanted to work the vines and approach our role as winegrowers. We have gradually wanted to transform our practices to produce better, the closest to nature.

We are proud to be certified organic. We no longer use chemical weed killers, we weed mechanically and practice biodynamics for a large number of winegrowers' tasks (soil enrichment, vine strengthening, etc.), with the use of plant-based herbal teas (horsetail, etc.) or the production of 100% natural compost.

During the winemaking process, we are as interventionist as possible in order to preserve the aromatic expression offered by the Sancerre terroir. You will not find in our cuvées artificial tastes resulting from synthetic inputs, aromatic yeasts or too woody.

From manual harvesting, to the selection of the best grapes at harvest time, to the exclusive use of the natural yeasts of our grapes during fermentation, we do everything possible to ensure that our wines surprise you and offer you unforgettable moments.

In order to reveal the aromatic palettes of our wines, we work as meticulously as possible in the winery. First of all, by focusing on each stage of winemaking to work in a perfectly clean environment, thus allowing us to avoid aromatic deviations. Then, we use the latest techniques of cooling in temperature-controlled vats and maceration with carbon dioxide. We only source wooden vats made by the best coopers in our region.