I am a young oenologist of 38 years. I studied in Burgundy, and I settled in the south of France 10 years ago, with my wife who exploits her vines.
I set up my trading structure in 2010 with the will to produce wines that represent at best their terroir, their vintage, their region. I apply all the rules learned in Burgundy: quality is done in the vineyard! ! I work with winegrowers who prefer the soil work, with controlled yields, the wines are vinified without additions of oenological products, by shedding, reassembly, pigeage and control of the temperatures . The vattings are quite long (4 weeks minimum). The wines are raised either in lightning or in barrels having already raised 1 wine or 2.