This 7-hectare Loire Valley family estate is situated in the village of Cesset, in the Allier département within the Auvergne region. The vineyards are located near the banks of the Allier, a main tributary of the Loire River. The agriculture is under conversion to organic and incorporates many biodynamic practices.
Winemaker Jean Teissèdre works the vineyards by hand, including ploughing. The soil is mostly an admixture of clay and limestone, although the Gamay is grown on granite. The Trèssailler and Chardonnay are gently pressed, then fermented in cement tanks with indigenous yeasts. Malolactic fermentation is blocked. The white wines are aged in cement tanks. The Pinot Noir and Gamay are completely destemmed, cold macerated and fermented with native yeasts in tronconic vats, with light punch downs and pumping over, racked by gravity and bottled without fining.