Sébastien Mouzon took over the family business of winemaking in 2008, with his first vintage launching in 2009. For years, Sébastien received rejections from his father in wanting to turn the vineyards organic, but was able to bargain a small corner of the vineyard to practice growing without the use of pesticides or herbicides. The result was a wine that nearly made his father cry, for it tasted like the wine his own father used to make. After this, Sébastien was allowed to make the entire estate organic. He uses pied de cuve fermentation, basically creating a "starter" with a small amount of preharvest and using it in all tanks as an indigenous yeast. The estate is 7 hectares, with a majority planted to Pinot Noir. His assortment of wines are rousing in the sense that they are different from standard off-the-shelf products found at stores.