Antoine didn’t come into wine through school or family—he stumbled into it through friends in the rural rave scene. A harvest gig at Domaine Labet turned into something longer-lasting: a friendship with Mathieu Allante and Christian Boulanger, who later helped him track down a few parcels of Gamay (all on limestone!) around Chenavel, Jujurieux, and Mérignat, tucked into the hills of Bugey.

Bugey itself sits in a kind of quiet crossroad to the south of the Jura, wedged between Beaujolais to the west and the first alpine climbs of the Haute-Savoie to the east. It’s a region that still feels under-vined in parts: steep, dramatic, and raw, with a mix of varieties including Gamay, Poulsard, Mondeuse, Chardonnay, and Jacquere which speak to its liminal identity. But it’s also become a place to watch, especially for growers working with focus and restraint. Antoine’s work reflects both the place and his proximity to the Juraphilosophically and practically. He vinifies by parcel, de-stemming only part of the fruit depending on whether or not he has the time (he never has the time), and co-macerates whole bunches and destemmed berries in long, gentle infusions. Everything is aged in 600L demi-muids, many of which come directly from Labet. The wines can age in barrel for up to two years depending on the vintage.

The wines have clarity and depth. They carry the freshness and acidity you’d expect from alpine fruit, but with a quiet complexity and structure that feels anchored—likely thanks to the limestone soils and extended aging. They're thoughtful, precise wines that speak clearly of both time and terrain.