François Saint Lô settled in 2012 in Haut-Nueil in the small village of Berrie in Anjou, known for its troglodyte cellars, on a small vineyard of 4.5 hectares, supported at the time by Olivier Cousin from Martigné-Briand and Éric Dubois from Clos Cristal in Saumur.

He produces natural, biodynamic wines, with minimal handling in the cellar. After the harvest, the whole bunches of grapes macerate for about ten days in closed vats, in these underground cellars, the vinification is carried out exclusively with indigenous yeasts, without any input or addition of sulphur. The maturation is long, several years depending on the grape varieties and vintages.

Bright fruitiness and great freshness are the order of the day in the Gamay, Chenin and Grolleau of François Saint Lô, with low alcohol contents.