Studying in the Loire from Olivier Cousin, where he learned vineyard management and winemaking. Heading back to South West France and his Father's vineyards which sit on the bend of the Lot River, 20 minutes west of Cahors. Priding himself on healthy vineyards, from treatment of fermented teas and plant extracts (willow, nettle, burdock, sorrel, yarrow and garlic) collected from the Lot Valley. Using simple techniques but great diligence with fruit selection and elevage, Simon uses old oak and concrete for fermentation. Nothing is ever added.