In 1969 Andrè Beaufort discovered an allergy to synthetic products, this started his unconventional path of organic farming.

Since then, six and a half hectares of vineyards in Champagne, partly in Grand Cru in Ambonnay and partly in Polisy, in the Aube, have not received any treatment.

Tillage of the soil (hoeing) and use of vegetable and animal compost to maintain the humus necessary for life. For many years Beaufort has experimented with homeopathy and aromatherapy to combat resistance to fungal diseases, such as downy mildew, thus minimizing the use of copper and sulfur (tolerated by the biological discipline).

A peculiarity: the wines are still open "alla volée", not for folklore, but because Beaufort, breathing once more the wine of each bottle, can understand and perfect it.