Originally a Bordelais who honed his winemaking skills at Philipe Charlopin then at Château Soucherie overseeing their organic conversion; from 2009 Thibaud began making his own wine from a tiny parcel of 3.5ha across Anjou and Savennières.
Since then he has grown his holdings and planted several vineyards such as, Le Clos de Fremine, just south of Savennieres near the village of La Possonnière with sandy soil and across the road - his main vineyard Clos de la Hutte beside which he has built a remarkable small and modern winery which has its temperature and humidity regulated by a thermal energy system which is buried below the ground around the winery.
Organic farming. In the winery the grapes are whole bunch pressed with no settling and the juice kept cold before starting a long slow fermentation. He vinifies with natural yeasts and ages the wines on lees with minimal SO2 in a mixture of barrels ranging from 300-600 litres. There are hogsheads, cigares, puncheons and small 600 litre foudres from the highly regarded Austrian cooper, Stockinger. Energetic, vividly defined wines made in tiny quantities that quickly sell out.