Alexis Hudon comes from Canada, Quebec to be exact.
Starting work as a sommelier, he served wine for 10 years. In 2014, he worked his first harvest alongside Julien Guillot in Burgundy and Nicolas Reau in Anjou. After this first season, he returned to Paris to work as a floor manager and be immersed in the scene at Clamato and Coinstot Vino, two of the most famous natural wine restaurants in the city. In the late spring of 2015, Hudon left Paris to work full time with Lise & Bertrand Jousset in the Loire. Hudon has passionately committed to the world of winemaking since then and established his own cellar space in 2019. Here half of the winemaking process is in barrel and the other half in fibre glass tank.