In the cellar, natural processes were prioritized, avoiding additives, fining, or filtration to ensure a healthy harvest. Decision-making regarding destemming or whole bunch maceration occurred just before harvest, tailored to each plot's characteristics.

Maintaining proximity to the Terroir was crucial, with vineyards at altitudes between 600 and 850 meters, aged at least 30 years, and yielding an average of 40 Hl/hectare.

The 2022 vintage, despite being hot and dry, yielded powerful wines with maturity. Minimal interventions during vineyard work and limited treatments ensured vine health. Fermentations were lengthy, concluding in spring, with aging occurring in stainless steel or fiber tanks, eschewing barrels.

Timothée Place, a seasoned sommelier with years of experience in restaurant service and advising clients, made Switzerland his home in 2017. It wasn't until 2019 that he encountered two individuals who ignited his passion for winemaking. Now, overseeing 1.1 hectares of vineyards spread across three municipalities in the Valais region—Savièse, Ayent, and Vetroz—Timothée manages a diverse array of grape varieties and soils. With a commitment to minimal intervention, he prioritizes the promotion of the natural fauna and flora on the site, employing very low-dose treatments to ensure the well-being of his vines.