Didier makes no bones about his love of natural farming – vineyard work is organic and he adopts a less is more approach in the cellar: no yeasts, chaptalizing, acidifying, filtering or fining. He makes oxidative styles, but his interest lies in making wines ‘topped up’ to preserve the varietal character of each wine. Half a hectare is planted with red (Pinot, Poulsard, Trousseau) and the remaining three are Chardonnay and Savagnin. These are located in three separated parcels around the village – Champs Rouge, Novelin and Longefin – all of which are based on grey and red marl.