In order to reduce the environmental impact from mechanical works in the vineyards, Marc wanted a natural approach ; “I chose these cattles because they are a rustic breed that requires little maintenance, calm and clears the brush well.” Their natural compost and lawn mower skills are beneficial for the vines. During the dry season they graze in the moors and lagoon areas of the coast. Marc brings them a supplement of homemade fodder with mainly alfalfa. Calves are reared with the mother until they are 8 months old. Well adapted to the local climate, the rustic cattles have a weakness for the olive tree leaves they have discovered at the estate. And they also enjoy swimming in the pond when it gets too hot! Manual harvest usually starts as early as mid-August to preserve natural acidity, only in the morning and in small boxes. In the winery, vinification happens naturally. Nothing is used to tamper the juice during fermentation, and carbonic maceration is often favoured. Light punchings of the cap and pumping-over are done for the full-bodied wines. Almost every wine is stored in old barrels during the winter. No fining nor sulphites are added except for some cuvee only when necessary. Marc is therefore mindful of working ‘cleanly’ in order to produce the most natural wines possible.