Founded in 1987 by Bruno, a sixth-generation vigneron, this estate is nestled in the picturesque landscape of Vauxrenard, where Beaujolais meets the Rhône. Joined by Isabelle in 1989, the domaine has expanded from 1.5 to 8.5 hectares. In 1999, Bruno’s health was severely impacted by the use of insecticides, prompting a shift towards organic farming—a commitment that remains at the heart of their philosophy today. 

Their wines are crafted without added sulphur or additives and are neither filtered nor fined. Many now carry the "Vin Méthode Nature" certification, guaranteeing organic farming, hand-harvesting, indigenous yeast fermentation, and minimal sulphur (under 10mg/L).

The estate specializes in bright, ripe, and fruit-forward expressions of Beaujolais. Whole-bunch Gamay fermentation is key, with some vines exceeding 90 years of age. Semi-carbonic maceration in stainless steel dominates the winemaking approach, complemented by the subtle influence of French oak in select cuvées.