Our winemaking adventure began in 2017, with just 0.5 hectares of vines in the Jura. In 2020, we joined forces to create Domaine des Barbatruks, a négociant-winemaking project. The idea? We set off in our truck to harvest grapes in other wine regions, working with a local team to pick and process the grapes before bringing them back to the Jura for vinification. That’s where the name Barbatruks comes from! Alongside this project, we grow our own vines through EARL La Vigneronronne, our vineyard in the Jura, which now covers 2.5 hectares. This year, we also planted Savagnin, with the aim of continuing to develop our vineyard and celebrate one of the Jura’s most iconic grape varieties. We have always farmed our own vines organically. Part of our vineyard is now certified organic, while the rest is still undergoing conversion with Ecocert. We favour practices that respect the living environment, using sulphur, copper in carefully considered doses according to disease pressure, and various plant-based decoctions. Much of the vineyard work is still done by hand, the traditional way: hoeing, brush-cutting, spraying and manual canopy trimming. We enjoy this hands-on, demanding approach, staying as close as possible to the vines — and one day, we would even love to work them with a horse! Today, we increasingly prioritise grapes from our own vineyard. We make a clear distinction between our estate wines, produced from grapes grown on our own Jura vines, and our négociant wines, made exclusively from purchased grapes sourced from organic or biodynamic farming. The négociant side of our work remains an important part of our story. It allows us to continue making wine when climatic challenges severely affect our own harvest, while also exploring other terroirs and experimenting with new blends. We only purchase grapes grown using organic or biodynamic practices, in keeping with our commitment to more environmentally respectful viticulture. All our wines are currently classified as Vin de France. This gives us the freedom to explore different blends and winemaking approaches without being restricted by appellation rules. If appellation regulations evolve in the future, we would be open to claiming one where appropriate. In the cellar, we keep things as simple as possible, allowing nature to do its work. We use no additives and intervene as little as possible. Our macerations are carried out using semi-carbonic techniques, sometimes with a few pump-overs to support fermentation. Depending on the vintage and the style we are looking for, we decide whether or not to retain the stems, always aiming to preserve freshness, vibrant fruit and beautiful acidity. We produce a wide range of wines, with two distinct identities: our estate cuvées from our own Jura vineyard, and our négociant cuvées made from carefully selected organic or biodynamic grapes sourced from other regions. Every vintage is different, and the négociant side gives us the freedom to experiment, explore new combinations and let our creativity run free. Our Jura cuvées remain relatively consistent from year to year, whenever the harvest allows us to make them. Our philosophy is simple: work with nature, adapt to each vintage and make honest, free-spirited wines that express the grapes, their origins and the choices we make along the way — from the vineyard to the bottle.