Didier Grappe is a singular character and one of the most exciting natural winemakers of the Jura, and when he is not busy in the vineyard we find him playing with his band in the bars of the region. In 2001 he graduated from the wine-growing school in Beaune, in Burgundy, and began working in some local wineries. In 2007 he bought an old farm with an adjoining cellar in his native village, Saint Lothain, near Poligny, and started working his first vines. Didier's vineyards are a tribute to nature, home to a variety of bird nests, spiders and rabbits, and the fact that there is a bird on its label is a good representation of the birth wish of what is natural. His viticulture shows respect for the environment, and what makes Didier Grappe special is his hard work and his dedication to his vineyards, for him good wine begins in the vines. Today it manages its approximately 4 hectares of vineyards located in different places that represent a wide range of terroirs. Just behind Didier's house, under the church of Saint Lothain is En Novellin, where the vines grow on calcareous soils and we find vineyards of Pinot Noir, Trousseau, Chardonnay, and Savagnin. On the hill in front of Saint Lothain there are the younger vineyards of the domain, which are located on the subsoil of different marly structures colored by the Lias with a layer of dense clay. Other vineyards are located on the south-western outskirts of Saint Lothain in the direction of Darbonnay. The name of the vineyard is Champs Rouges because the soils are characterized by red marls of the Triassic, interspersed with gray Liasmergel. This corresponds to the soil profile of some of the best terroirs of the Jura. To protect its plants, Didier regularly produces tea and extracts of medicinal herbs such as comfrey. Dissolve these highly concentrated dyes in portions of 200 liters of water each and take them out into its vineyards. The high silicon content of these extracts improves the resistance of the peel of the berry and the high nitrogen content of the pools with these to an excellent natural fertilizer. The harvest is done manually and with a perfect natural ripeness in autumn. In the cellar Didier works as close to nature as possible, with the pressing of the grapes in the traditional basket, fermentations that occur spontaneously in stainless steel tanks, without clarification or filtration. Very few annual bottles produced, characterized by high thickness, cleanliness and tension.