Château Pontet-Canet in Pauillac proves by example for over 15 years that it is possible to completely do without all synthetic chemical pesticides, to have organic and biodynamic practices and to see all of a domain as a complex organism where every detail must be reflected holistically.
At 24 Daniel Testard, then a baker, wondered about the reality and the pace of his profession. Why chain baguettte bread ? He stops everything to become a social worker for 7 years while still having deep within himself a great desire to bake bread his daily life ! He rethinks his profession, working methods, bread-making, working again with natural leaven ... For him modern bakeries look like Gulags where workers are prisoners because it is no longer possible to flourish there and what he had always sought was freedom !
Herbert Tratter is one of those pioneers who started many years ago with the idea of not putting either copper or sulfur in his orchards and he found the solution to get there. He now works with homeopathy that he has adapted to agriculture.
Rooted in past, this vineyard between these five fishermen's villages seems to stay away from the modern influences. Put in balance on maritime cliffs, the Cinque Terre vineyard is established on terraces shaped by the man. A wonderful medieval inheritance on the italian ligure coast.
Wine has been made for thousands of years with two ingredients, grapes and time. At Cecchin winery in Mendoza, Argentina they continue to make this drink in the same manor. This film may not give with all Wine Enthusiasts, but it's an intriguing perspective.
Carole and Pascal embark on their winter transhumance with three donkeys, four dogs and eight hundred sheep, braving the cold and the snow, with a canvas cover and animal skins as their only shelter at night. An adventure film at the heart of a territory undergoing a radical transformation.