Their adventure began with their first creation, Joujou, crafted from old Gamay vines located next to their house. During winter, their sheep and pigs graze and work this land, while Sylvie and Thierry devote significant manual labor throughout the rest of the year to cultivate outstanding grapes. The terroir is a blend of decomposed granite, quartz, and clay, yielding about 18 hL/ha, similar to their other plots.

Once harvested, the grapes undergo semi-carbonic maceration in concrete and stainless steel, with some direct press Gamay. After pressing, the wine is combined in a large fiberglass dome, allowing it to "dance" and complete fermentation. It is then aged for over 10 months in the same dome before bottling. The result is a vibrant, energetic wine with excellent acidity.