I took over my family estate in 2016 and today i farm around 10 ha of organic vineyards as part of a diversified farm that also includes cereals crops. At the cellar, i work mainly with indigenous grapes varieties from gaillac, our grapes are harvest by hand, with indigenous yeast, no oenological additives, little suphur, and as little intervention as possible. The aim is to make lively, fresh and drinkable wine.