In the cellar, he adopts the principles learned from master Léclapart: parcel-based vinifications, indigenous yeasts, no corrective interventions, and aging in wood. His philosophy is based on the idea that each vintage should express its own character, enhancing grape variety and terroir through an essential vinification, uncompromising, and strictly “zero chemicals”. A meticulous work that results in authentic, tense, and vibrant Champagnes, capable of precisely conveying their landscape of origin.