The project was born of the shared desire and expertise of Antoine POUPONNEAU and Patrice DANIEL. One has been making wine for 20 years for high-end estates and vineyards. The other, a microbiologist and yeast specialist, manages the BIOCEANE lab with Sylvie LORRE, where technologies and expertise come together to find, identify, compare, test then produce yeasts.
The initial ambition was to guarantee the vinification processes whilst avoiding the use of commercial yeasts, which tend to homogenise wines.
The idea was to draw on the vine's natural yeast resources and select original and unique strains which, when produced in a fermenter, would be used as fermentation starters.
The idea appealed to a few demanding and innovative wine-makers and the first wines made with these selections were revealed for the 2010 harvests.