Jérémy Carteret is a child of Burgundy — his father spent over 30 years running the vineyards at Domaine du Comte Armand, Clos des Epeneaux. After training in viticulture and oenology and a diploma in Montpellier, Jérémy spent nine years at Domaine Benjamin Leroux before launching his own label in 2019.
Every grape he vinifies comes only from plots he personally farms or closely oversees, and he handles every harvest himself, keeping only the best fruit. His approach in the vineyard centers on a healthy, living soil and minimal intervention: natural grassing from August to April, a single April plowing followed by light soil work through July, few inter-row passes to limit competition, and certified organic treatments throughout. Vines are pruned gobelet style — a restrictive 3 x 2 system that concentrates yields, sugars and acidity.

In the cellar, his winemaking is traditional and additive-free: spontaneous fermentation with only indigenous yeasts, whole-cluster grapes pressed on a vertical press after strict sorting, and ageing in a range of vessels — oak, clay jar — inside a low-ceiling, rehabilitated stable cellar. Sanitary rigor matters deeply to him: he keeps roughly ten separate pipettes so no barrel's microbiology bleeds into another's, and he treats brett or volatile acidity as signs of a lack of control rather than "natural wine" virtues — the opposite of the purity he's after. Whites are foot-crushed for a soft extraction, then vertical-pressed, stopping before the must's pH climbs past 3.20 to avoid the potassium-rich, acid-degrading juice released late in pressing; fermentation happens mainly in Stockinger barrels, with the wine kept on its fine lees in reduction to protect it naturally from oxidation. Wines are bottled by hand after 8 to 12 months of ageing, with only a small, hand-done sulfur adjustment to preserve freshness. Production is capped at 12,000 bottles a year to keep his focus uncompromised.