In 2012, the family estate (28 ha) was taken over. At the time, the estate was under conventional farming methods. The use of weed-killers was stopped immediately and they planted all the rows with green cover crops from autumn to spring, using organic practices. A few years have been necessary to re-establish the soils, the biodiversity, the vegetation and thus to have grapes suitable for natural vinification.
In 2017 they made their first bottled vintage of a rosé and a white made with indigenous yeasts and no other additions, only 2mg/L of SO2 before bottling.
With the help of Dominique Andiran (natural winemaker, friend and neighbour), since 2019, Sébastien has been proudly able to sell his ‘jus’ to other fellow winemakers (in the Loire to Bertrand Jousset & Frantz Saumon and in Jurancon, Jean Baptiste Semmartin). He values their relationships and believes the sharing of the same values with such passionate producers is essential.