In 1985, the youngest member of the family Francois Buisson entered the Oenological Institute in the field of winemaking, after graduating from high school. During his studies, he is already putting into practice his knowledge with his father Andre who had worked as a winemaker since 1945 and founded his winery in 1949. From 1985 to 2003, father and son worked together. In 1991, Francois began to manage the winery. His father died in 2003. The significant changes were made in 2005, and the winery was moved to his maternal grandparents' former home, which had been a famous mustard factory from 1870 to 1939. Since 2006, a new wine cellar has been equipped.

Production features:
White wines — fermentation and aging in oak for 12 months. 20−25% of new oak. Resting in neutral containers for 6 months before bottling. Without filtering, it focuses on the phases of the moon by the gravitational component.