In 2011, he was able to purchase just under 1ha of prime vineyards in Noizay to start, and slowly expanded to 3.8ha today. Farming is completely organic, and due to the steepness of some of the plots, a horse is necessary for the vineyard work. The vines are all very old, between 50-70 years, and all replanting is with massale selection of old vines from Pinon. Harvesting is by hand and with multiple tries to ensure the small team of workers make the best selection in the vineyard. Fermentation begins with native yeast in stainless steel before immediately being racked off by gravity into barrel, some new, but most 4-12 years old and coming from friends like Carême or the late Stéphane Cossais. A small amount of sulfur is used at débourbage if necessary, otherwise, the wines are raised completely sans souffre. The resulting wines have it all: purity, elegant fruit, incredible length, richness balanced by enamel-stripping acidity, and off-the-charts minerality.