The estate

My passion for cooking steered me towards being a sommelier. Soon after, an enthusiasm for winegrowing awoke within me.

My approach is to be "environmentally friendly" for all processes (clean and well thought-out environmental practices in terms of quality, the consumer and health).

My selection mainly focuses on the Quincy and Reuilly appellations, with almost 6 hectares today, and on the Touraine appellation, with 1.5 hectares and four grape varieties.

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