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" From the moment we chose to become winemakers, and then to make wine, our aim has always been, and remains, to make wine as simply as possible: to let the grapes we have cultivated throughout the year speak for themselves. This seemingly simple, self-evident aim, perpetuating the work of generations of winemakers who came before us, has clashed with the recent history of the vineyard—what has been called modernization. From this modernization, we have adopted what we felt was relevant to alleviate this arduous and demanding work, and to gain in precision. But we ruled out anything that, in our view, could trivialize the origin of our grapes, such as "correcting" the harvest, adding yeast, cold stabilization, filtration, and massive doses of sulfites. And I'm sure I'm forgetting some... It is on this will and on these choices that we have been criticized. Our work focuses on bringing the grapes to full maturity, then hand-picking them. The resulting juices ferment, producing the wine of the year without any additives. It is aged for twelve to sixteen months, depending on the vintage, and bottled without fining or filtration (with rare exceptions due to residual sugars). The cultivation of the vine has been officially carried out according to the specifications of organic farming since 2005. As a result, we use sulfur and copper as precisely as possible, as well as plant extracts. Our goal was to be winemakers and offer you authentic and as healthy wines as possible. This has been possible thanks to you, our followers, and to journalists who have highlighted our work. Making wine like telling a story by Alice That would be ideal, a blank page every year, blank pages every year, one for each vine. But the actors are there: the vines that will not change place and in which we always have the same sensations when we go to work there, like relationships with work colleagues, colleagues who have their character, their quirks that do not change easily. And the weather, never the same from one year to the next, like a star with its whims. The directors: Alice and Olivier, interpret this story, make it intelligible, palatable. "Rather than submit or, even worse, try to control, withdraw, step back, and accompany." One day during the winter, the bottle comes out of the cellar and soon arrives on your table and it is you who enters the game, who will listen to this story and with your experience, your sensations, your desires of the moment, you will appropriate it, like we bring our imagination when we read a book and Madame Bovary does not have the same face from one reader to another. This story is too rich, too intimate, too subtle to be summarized by "aromas of white flowers and chalk, can age for 3 years and will go wonderfully with a chicken with morels, blah blah blah" or by "southeast-facing plot, settled for 1 night, 12 months in barrel, bottled on such and such a date…" For us, history is sometimes cheerful, sometimes beautiful, sometimes sad, and always full of suspense. It's a ray of sunlight skimming across the Rosettes vineyard, a breakdown in Chitry, a moment of doubt before a century-old vine in St-Bris, a fit of anger in the Clardys, a dream before the large, isolated farmhouse in Loigny, the conscientious care given to the Bel-Air vineyards, a weariness among the large vines in Envers, music in your ears to give you energy when you start a new vine, a burst of laughter with a grape harvester, a grape bitten into the mouth, the smell of juice flowing from the press, the muddy boots that weigh two tons and that feeling of lightness when you clean them at the end of the vine, the smell of fermentation, the stress of late August/early September when you rack the previous vintage and look anxiously at the sky to try to know what the next vintage will bring, the smell of the vat when you open it after emptying it, the cicadas, the heat, spring finally returning…" winemaker.