Our values
Laurent Cassignol and his team are driven by strong values, which are reflected in each cuvée: respect for the natural balance of the vineyard and a culture of excellence within a united team.
Respecting the natural balance of the vineyard
Since taking over the estate in 2018, Laurent Cassignol converted the vineyard to organic farming. An obvious choice, driven as much by respect for the vineyard’s natural balance as by the desire to preserve biodiversity and, of course, the ambition to express the authenticity and excellence of the terroir in every bottle of our wines.
“I prioritize organic practices above all. It’s something very important to me. Even though the organic wine market is less promising than conventional wine, organic methods are more respectful of the vineyard’s balance, its soil, and its immediate environment. It brings much more life to the soil. Our commitment to organic and biodynamic practices allows us to enhance the wine while ensuring the safety of both myself and my employees.“
Constantly striving for excellence
“I am never satisfied and always in search of the perfect expression of the terroir. I am the first critic of my wines, always asking myself: What should I change? Where should I improve? What elements need to be adjusted to achieve the best expression of my wines?“
As an emergency doctor, he works daily on two fronts, at the hospital and in the vineyard, with the same level of dedication. Introduced to the pleasure of wine and gastronomy by his maternal grandfather, he discovered fine wines with his family in Alsace, alongside Antoine Westermann, a three-star chef in Strasbourg.
“Making a great wine requires a lot of work, both in the vineyard—because you can only make good wine if you have good grapes—and in the cellar, where the work demands a lot of technical skill and precision.”
Counting on each other
The phylloxera crisis, which affected the entire vineyard in the 1870s, highlighted a value that has been shared by all the generations who have succeeded each other on the estate: teamwork and mutual respect.
“My grandparents had to uproot and replant all the vines, an event that lasted 4 years, and it took 5 years to harvest the first grapes. During those 5 years, the 19 employees stayed with them. At the time, the employees would eat lunch every day at the table with my great-grandparents. I am proud of this spirit, which I strive to carry on. Working with a good team, made up of people I value and who get along well, is an immense asset. For me, it’s important that everyone feels involved in the project.“
« I have these Christmas memories where I would go with my grandfather to the cellar. Depending on the menu my grandmother had prepared, he would explain the bottles he was going to choose and why. This is how I got to know the wines of Bourgogne, Bordeaux, and Alsace. I started learning how to swirl wine in the glass when I was 8 or 9 years old, and this passion has never left me. »
Laurent Cassignol
Our wines
