We very well could be inside a cliche Americana film scene as envisioned by cosmopolitan advertising agency people from New York. But the dive bar is not a movie set— years of dust from the cotton harvest of the farms nearby have caked into the wood siding outside, and those layers are too real of a detail for an art department to capture. We have come to photograph this real thing. The next day begins a year long photo project for an agriscience company, Corteva. We meet the rest of the team in our hotel lobby, unaware of the ultimate bond we will all grow into through the work and travel ahead.
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Domain Herve Azo — small winery, founded in the late ies Herve Azo — specialist in public relations from Paris, fell madly in love grapes and wine. It all began with the vine and the acquisition of a small area. Today, the vineyard area of the Domain is about 15 hectares, 9 of which are located in the exclusive area of the CRUs on the slopes around the village of Milly. The harvest in the vineyard is done mechanically, even frighteningly steep slope Vau de Vey, where a few years ago, the farm tractor even turned over. Organic fertilizers are used whenever possible. Domain wines are fermented and aged exclusively in stainless steel vats to preserve the classic mineral qualities of Chardonnay in Chablis. Herve Azo strenuously objected to the use of wood.