As a mathematics teacher, my journey into the world of wine began in 2014 fueled by a passion for agriculture. In 2014, I made the decision to cut my teaching hours in half, dedicating myself to learning the ropes as an apprentice by working for a winemaker in Gaillac for two years. Although the initial plan was to take over the domain, I eventually chose a different path.

To establish myself independently, I started seeking out small vineyard areas (which are rare finds). Concurrently, I founded a trading company and processed a handful of grape harvests. The inaugural harvest in 2016 involved purchasing organic grapes from a friend, with family and friends joining in for the picking. Vinification using indigenous yeasts took place in the garage of my home, sometimes in a rather rock-and-roll fashion.

In July 2017, the first batch of 6000 bottles emerged, comprising two reds and an intermediate white (neither dry nor sweet). I was elated and proud as the wines were well-received. The process repeated for the 2017 vintage, featuring a slightly larger volume and new additions, including a pet-nat (100% natural sparkling wine) and a red aged in barrels.

In partnership with my significant other, our vision revolves around peasant agriculture, mixed farming, and small-scale livestock. Towards the end of 2017, we finally discovered our ideal property: four small islets totaling 4.5 hectares of vines, plus an additional hectare that we planted in 2018. Some plots required special attention to foster the biodiversity crucial for their well-being, and during winter, our sheep graze the grass in those areas.

Adhering to Biodynamics, we consider it both useful and necessary to support the sought-after biodiversity. The property encompasses meadows, arable land, woods, and a farmhouse awaiting renovation. Our aspiration is to hand-harvest ripe and healthy grapes that authentically express their terroir.

In the cellar, my aim is to preserve the lively character of the wine, allowing it to ferment naturally with indigenous yeasts. I refrain from technical interventions that could compromise the bacterial life of the wine, avoiding the addition of chemicals except, if deemed necessary, for minimal quantities of sulphites.