After taking over the small family winery created in 1920 by his great-grandparents in 1990, Patrick Baudouin now operates a 13.5-hectare estate in organic farming on magnificent terroirs of schist, sandstone and volcanic rocks, which are referred to as "Anjou noir", in the Savennières, Quarts de Chaume, Anjou blanc and red appellations, Layon. Wines made from the Cabernet Franc grape variety for red wines and the Chenin grape variety for white wines, the latter representing 75% of the planted area, terroir wines without inputs, yeasts, or chaptalization and with a very limited dosage of sulphur.

The vines in Quarts de Chaume were acquired in 2008, those in Chenin en Savennières were planted in 2009 and since the 2015 harvest, the Savennières comes exclusively from these vines.

The conversion to organic farming began in 2002 with tillage and the abandonment of chemical weedkillers and the wines have not been chaptalized since 1994.