Adeline Houillon & Renaud Bruyère

AMBITIONS
Adeline Houillon and Renaud Bruyère studied at the renowned Hotel School in Tain l'Hermitage. Adeline worked with her brothers Emmanuel & Aurélien Houillon at the domain of the legendary Pierre Overnoy, and Renaud was Chef de Cuisine. He alternated work in the kitchen with work in Stephan Tissot's vineyard. Renaud's ambitions had not gone unnoticed by Tissot, so he encouraged Renaud to take over a 0.7 ha small plot of Les Tourillons on one of the highest plots around Arbois at 400 meters.

BIODYNAMICS
Les Tourillons, replanted in 1970 with Chardonnay, Savagnin, and a little Trousseau, has been maintained by various owners. Renaud's immediate conversion to organic viticulture in 2011, producing 250 red and about 700 white bottles, was a significant step. The couple's dedication to organic and biodynamic viticulture is further evident in acquiring another organically cultivated plot in Pupillin in 2012, which also produces Ploussard. This dedication has led to the production of approximately 3500 bottles, with an additional 2 ha assured in 2013, part of which was already organically cultivated and the other in conversion, all according to the teachings of biodynamics.

ACCLAIMED
In addition to raising their four children, Adeline works full-time, focusing on a completely natural winemaking process, both in the cellar and the vineyard. The couple firmly believes in a dream marriage for wine, one to which nothing needs to be added, provided it comes from a healthy year, healthy grapes, and a healthy terroir.
If anyone can make bells ring and amaze people with intuitive flair and innate Fingerspitzengefühl for vinification, it is Adeline. She not only has a feeling for quality and subtlety and the details that matter, but she also sets the right tone. Adeline and Renaud know it: it all has to be precise. With almost nothing, they have created something perfect that touches you in the depths of your soul.

These are winemakers after my heart—genuinely great class! Their wines are recognised worldwide and are on the wine list in the best restaurants.