Pascal is a true salt-of-the-earth farmer—unpretentious, hardworking, and deeply connected to his craft. This honesty is reflected in his wines.
Pascal was originally a cooper- someone who made barrels for fermenting and aging wine. The industry is intrinsically connected to the wine world, and soon his interest in farming and making wine helped him move from barrels to the vineyard. He spent his formative years working for Stéphane Tissot, and when the opportunity arose in 2021 to take over vines from another winery, he jumped in headfirst.
The vineyards are farmed organically, and vinification follows Jura traditions, relying on native yeasts and a mix of concrete, steel, and barrique for aging. Recently, Pascal has begun experimenting with amphorae, blending white wines from different vessels to create layered and complex structures.
The reds remain more traditional, aged for shorter periods in old barrique, staying true to their Jura roots.
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