Nicolas’s path to wine wasn’t linear—he first trained as a jazz pianist before trading scales for secateurs and diving into viticulture.

After meeting Sylvie Augereau (founder of La Dive Bouteille), he was drawn into the world of natural wine, inspired by figures like Marcel Lapierre. This led him toward organic and biodynamic farming, and a minimal-intervention approach in the cellar.

Taking over a 28-hectare estate in Anjou, he made the radical decision to retain just 5 hectares of the best parcels, later adding a small amount of new plantings.

Today, fermentations are wild, nothing is added or taken away, and sulphur is used sparingly at bottling only. The wines are vibrant, energetic and full of life—Anjou in its purest, most expressive form.