Aware of the impact of winemaking on the environment, Marc Anton Blain cultivates the vines within the framework of sustainable viticulture. Thus minimizing his interventions while protecting the plant. Naturally grassed rows promote microbial life in the soil. These living organisms allow the plant to find its balance within our terroirs. The hand-harvested grapes are sent to the vat room to begin fermentation. They will age in barrels in our centuries-old-cellars before being bottled.