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For 100 years, we have known grape varieties capable of producing quality wine without pesticides. For reasons of lobbies and debt repayment, our governments have preferred to run agronomic chemistry. Even today, our institutions maintain their ban.

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Man domesticated cereals 12,000 years ago. They quickly became the basis of the human diet directly and indirectly for meat, they were at the heart of many civilizations, economic and political decisions in the same way as money itself. How did we come to no longer know what we are eating, to always consume the same ultra-processed cereals without realizing that it was harmful for us and for the planet?

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A local product is a product that bears witness to the agronomic, climatic and cultural heritage of a region. What is fantastic with a local product is that the neighboring plot will have a different product because it does not have the same soil or the same cultivation methods. It is this diversity that will make a territory rich and resilient.

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The question is recurring: are you organic? It's legitimate, I work with nature, putting a lot of emphasis on this relationship. Labels monopolize attention and debate around agricultural production with respect for the environment. These are charters that have the merit of reassuring the consumer, but can we really say that they guarantee virtuous and sustainable production?

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The different methods of growing vines in French AOCs require us to chemically or mechanically manage the adventitious flora that develops under the vines and between the rows. Many people think that plowing is virtuous and that glyphosate is destructive. It is commendable because the government and the industrialists communicate a lot in this direction, but what about an agronomic point of view?

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