I am working on a family estate where organic ways of cropping are rooted in the genes of the winemaker (aka me), for 7 generations.

In the vineyard, as well as in the winery, I limit the use of inputs, respecting the ecosystem of my fields and of my tanks.

I craft several natural "cuvées", on an excellence level (as shown by all the Gold medals they won in contests like Paris, Bruxelles, Lyon... and according to many national and international sommeliers). One important remark : I do not have any "Bad nature taste" in my wines, only hints of fruits or spices! I am thouroughtfull with my selection and certainly not dogmatic : my priority is to make good drinkable wine!

My vineyard is a member of the ABO  (Agricultural Biodiversity Observatory), certified Sustainable HVE4 and certified organic FR BIO 10.

It means I do take care of my terroir, where I harvest three AOC of the South of the Ardeche (Vivarais, C.duRhône and St Andéol Villages)

I have a classic wine selection (Parcelles reserve), a too easily drinkable selection (RbyR and PRO.I.B reserve) and some winemaker's craziness, surprising and delicious, with low yield (Accord Tonic reserve, Red landing reserve, Vinolithic reserve)

I am a rebel winemaker, fighting for my freedom to create, and a crazy guy for some people, a genious for others... I will let you decide.

I have an unbielievable price for the quality of my wines, and I can give a good reduction to good professional clients (but only the real PRO).

And if you are not happy with all that, you can go taste somewhere else, I do not have time to loose with people complaining for no reasons.