La Cambusière is a micro-négociant project where I work with organic and/or biodynamic grapes, mainly from Alsace. Several things are essential to me. First, I work as a viticultural and winemaking service provider within the estates I collaborate with, in order to better understand the terroirs and the expression of the grapes through their farming practices. Second, I support each harvest according to the nature of the vintage. More concretely: each grape variety has its strengths and vulnerabilities, and each vintage can either enhance or challenge its development, resulting in a harvest that is more or less easy to guide. I advocate for a simple, minimally interventionist approach to winemaking, allowing the terroir to express itself above all else. Fermentations are spontaneous, accompanied by a small addition of sulfites—as perfect vintages are rare—and my wines are unfiltered.