If I've come and installed myself here, it's not to play at being a chemist. What interests me is working in the real traditional way, because doing it this way nothing at all is invented. All that we'd make is already in the vineyard, or in the winery. These are things which were already done before. We try to rediscover things because they've become somewhat forgotten. The specialists in high volume cheap wine... have no need of me, I have no need of them. Everybody has their place on this earth. In Burgundy I find it a bit of a shame as there are very fragile 'terroirs'. We must respect them as much as possible. And this to be able to bring out the true tastes from every plot. It's my opinion... that our task, us winemakers, is to respect, as much as possible, to simply... bring the wine from its' plot. It's not just about commonly acceptable yields. There's a large workforce, who are working by hand... at the end of the day there are cost prices... that are completely illogical, but we must know what it is we wish for. Do we wish for a real wine? With all it's little imperfections, it's charms? Or do we want a product... closer to the 'coca-cola' logic?