Coming from a family who have been winegrowers for five generations, I have always been immersed in this environment. And yet, I didn’t actually want to be a winegrower at first. It was after my studies in business and working abroad – in Panama and Ireland – that my desire to make wine began to grow. I thus decided to go back to study for a specialist degree in viticulture and oenology (International Vintage Masters from the Ecole Supérieure d’Agriculture in Angers). During this programme, I had the opportunity to visit many wine-producing regions in France and abroad, including in Italy, Hungary and Spain. I was particularly impressed by several estates, like RiLuce, Masi and Disznoko. I liked the way that these estates had managed to reinvent themselves while preserving the unique savoir-faire of their past and their wine region.
My studies concluded in Burgundy with an internship at Château de Pommard. There I discovered biodynamic winegrowing, an agricultural approach which is similar to organic farming, but which goes further by using plant-based preparations and rituals dictated by the moon. While I was there, I also had the opportunity to take part in the Rencontres Henri Jayer. It was an incredible moment and allowed me to meet and taste the wines of winemaking greats like Jean-Michel Deiss, Thibault Liger-Belair and Philippe Charlopin. I also met Claude and Lydia Bourguignon (the famous couple of soil specialists) and Jacky Rigaux there.
After this, I worked for some time in Chablis, at Domaine Rapet in Pernand-Vergelesses, and finally in South Africa at Reyneke. Thanks to all of this, I have experience making wine from various varieties (Chardonnay, Chenin, Sauvignon Blanc, Merlot, Cabernet Franc, Cabernet Sauvignon, Pinot Noir) with the techniques and philosophies of each winemaker and region. Enriched by these years of learning and discovery, I decided to come back to the family estate in April 2019.
Today, as a young producer, it is very important for me to continue the family story by highlighting the potential of Muscadet wines.