The domaine located 50 kms southeast of Bordeaux has been in the Broustet family since 1935. Surrounding the two centuries old residence, lies the south facing vineyard of 4 hectares of well drained sandy- clay soil. In 2006, I gave up classical viticulture and vinification with their chemical products and fertilizers in order to get closer to nature (working the soil, treating the vineyard with “herbal teas” and biodynamics preparations based on natural products for the vines etc), and closer to the cosmos (work carried out according to the position of the planets around us). After harvesting by hand, that allows rigorous sorting, vinification is carried out with no product added followed by maturing on the lees of the fermented juice only, with no addictives, in 10 to12 year old oak barrels. No barrel topping, no racking for 9 months or more, and no fining or filtration is applied to this natural wine. A sediment deposit may form at the bottom of the bottle. This is part of the natural evolution of the wine that has kept all its natural. My grand fathers’wines. 7000 to 14000 bottles a year are produced depending on the weather and deseases pressure.