On the limestone plateau of Saint-Émilion, a region famous for its vineyards and historic wine production, a family of winemakers continues to use traditional methods, resisting modern trends. Their vineyard, Château Coutet, has been in the David-Beaulieu family for over 15 generations. Adrien David-Beaulieu, one of the co-owners, describes their approach as being "happy, without being rich." Each morning, he joins a group of about 20 grape pickers who walk through the vineyard to the sound of music, collecting grapes and placing them in sledges pulled by mules. He emphasizes that their wine is made "in the vineyard, not in the cellar," highlighting their commitment to natural processes. Approximately 25 percent of the 17-hectare property is not planted with vines. Instead, it includes around 500 fruit trees, dozens of animals, and a habitat that supports rare species of flora and fauna. This decision dates back to World War II, when the family’s three great-aunts chose to reject the use of synthetic pesticides and insecticides, which were being promoted by the government at the time. Since then, Château Coutet has remained free of such chemicals, relying on natural methods to maintain the vineyard. Adrien explains that their vineyard operates in harmony with nature. After the grape harvest, unripe grapes are left for migratory birds and bats, which help control pests and fertilize the soil. This method, known as mass selection, allows for a high genetic diversity among the vines, resulting in lower yields compared to the more common clonal selection used in most French vineyards. However, this approach has made their vines more resilient to climate fluctuations. In 2017, when frost devastated much of Saint-Émilion, Château Coutet had one of its best harvests, partly due to the genetic memory of older grape varieties that allowed the buds to mature later, avoiding the frost. The family’s commitment to tradition took a surprising turn when they discovered a bottle sealed with a heart-shaped glass stopper in the cellar about 40 years ago. The stopper, made of emery, a material known for its ability to create an airtight seal, allowed the bottle to be dated to the middle of the 18th century. Inspired by this find, the family set out to recreate the wine of that era using their old grape varieties and natural methods. This led to the creation of Cuvée Demoiselles, named after the great-aunts, which is produced almost entirely without electricity, using horses instead of tractors and manual labor for sorting and bottling. Despite being seen as unusual in the past, the family now finds their approach appreciated in the current climate of growing interest in sustainable practices.