The winery that I operate covers an area of approximately three hectares of clay soils with kimmeridgian marls, limestone soils and flint soils typical of the Pouilly-Fumé vineyard.

My winemaking philosophy is based on the principles of a sustainable and reasoned culture. Harvesting is mechanical and I use a pneumatic press. After alcoholic fermentation, the wine is then raised on fine lees with regular stirrings.

In 2016, I averaged a production of 52 hectolitres.