In 2004 , he returned home to Buxy permanently to take over his parents? vineyards - the produce of which had been hitherto delivered to the local cooperative . He tends 7 hectares and revamped the vines , weening them progressively onto a natural sustainable model involving much ploughing to drive the roots deeper into the terroir . He only uses environmentally friendly treatments and sprays . 80% of the Montagny 1er Crus are fermented in cask of which a majority are large 500 litre barrels (1/3 rd new oak each year ) which temper the uptake of the vanilla flavours into the wine . The remainder is aged in stainless steel tank to add zing and freshness to the wine .