At first an old orchard, the domaine was born in 1964 but it’s 1970 that really marked the beginning of the 11-hectare estate. For about 10 years, the cultural approach was of the integrated type but eventually converted to organic in 1998. Another 8 hectares of appellation Ventoux was added in 2006. Step by step the son Thomas joined the domaine and started the building of a new tasting cellar. Everything is done progressively and nothing seems to be set rigidly in outdated structures. The domaine is ideally located, 400 m of altitude, facing south, in the heart of the "dentelles de Montmirail" and today 25 ha of vineyards are planted. --- The approach of Ferme Saint Martin has been natural for a long time: 100% plowing, no pesticide, no synthetic molecules, vegetal cover in winter, some preparations borrowed from biodynamic culture, not much copper thanks to good weather conditions. The aim is to get healthy grapes picked at optimal maturity as well as balanced and living soils. The harvest is manual with a first sorting at the vineyard and the second in the cellar on a sorting table. The winemaking of the 9 wines in 3 appellations. ( Beaume de Venise, Côtes du Ventoux and ,Côtes du Rhône) are different but always with wild yeasts. No additives, no sulfits throughout the winemaking process except minimal doses when the wines are bottled. Here, everything is done so that the terroir expresses itself.