Starting with two hectares in 2014 Phillipe now finds himself with about five hectares of vines. Two thirds of the production grown is Melon de Bourgogne, while Gamay, Grolleau and a bit or Cabernet Sauvignon round out the lineup. The wines are bottled as Vin de France, but would fall under Muscadet-Coteaux-de-la-Loire for the white and Coteaux d'Ancenis for the reds if under the appellation system.
The vines are worked organically, and in Ecocert conversion. Phillipe is the first to admit he is completely new to winemaking, and is still learning his craft. From his first vintage in 2015, he aims to make wines as simply as possible. All the wines are vinified in fiberglass tanks and go through malo. So far he has succeeded in not adding any sulfur at any point during winemaking or bottling, but is not against it if he feels the wines will benefit from it.