Timothee Stroebel has walked the path of many of his peers, coming from a Champagne house already in production. In 2001, after many years of studying in the vineyards and cellars of Burgundy and Champagne, Thimotée Stroebel returned to her own bunches to fulfill a dream hitherto considered utopia. Thanks to the trust granted by the family, owner of the vineyards, it was possible for him to create his own entity, with only one purpose, that of consolidating and developing the family property according to his own convictions. In fact, in 2003 the use of herbicides was interrupted and the land returned to work manually, in 2009 the management of the vineyard is carried out only and exclusively according to the principles of organic agriculture which is officially certified in 2014.
In the cellar, the production of wines follows the same philosophy as the vineyards, it is the wines that dictate their own rhythm and the role of the winemaker is only to accompany them. Indigenous yeasts are used for alcoholic fermentations and vinification takes place either in barrels (even if the notes of wood are not sought after) or in stainless steel cuvée as needed. Sulfur is used to a minimum. The malolactic fermentation begins with the spring heating of temperatures. The base wine ages on the lees before being bottled only when it is ready at the end of spring or summer. In order not to remove anything from the bases, filtrations or stabilizations are not carried out.