Martin now has 5 hectares of vines in the village of St.Julien-en-St-Alban. He, like his father farms them in a such a way that is hard to label, but lies somewhere between biodynamic and regenerative agriculture. 

In the winery, all fermentations are carried out with indigenous yeasts, and the wines are fermented and aged in neutral vessels and bottled unfined, unfiltered and with little or no S02.