When you hear the melodious voice of Magali ringing through the offices of Saint-André-de-Figuière in the morning then you can bet it’s going to be a great day! Magali, who is the mother of two children, is always happy and determined and capable of carrying out several tasks at the same time.

It has to be said that she is not afraid of working hard as she was sales manager at Disneyland Paris for 3 years (six months of which in Orlando). She spent nearly 15 years working as a sales rep for hotel chains such as Accor and Best Western. Since 2004, she has decided to work for the family business like her sister Delphine.

Magali is thrilled with the new lifestyle that her, her husband and two children Jules and Maé now have. It has enabled her to rediscover nature and have lots of friends round for whom she prepares wonderful meals ‘Gaby style’. She also has a keen interest in ballet, music and travelling. Her safeguard: her family.

Having hit forty, Jérôme has more than one string to his bow: working in a restaurant, interior decorating, a motorbike mechanic, a television producer and a passion for the sea and model aeroplanes. All that was missing was experience in the wine business.

It was completely by chance that he met Magali Combard, who was staying at the family home, whilst he was helping a cousin to move house. It was love at first sight, marriage, two children and an exciting life in Paris. In 2004, after a call from Magali’s father, the couple decided to move to the vineyard to inject fresh blood into the business.

Jérôme Couvignou has decided to take a three year course in order to obtain a BTA in winemaking at the highly reputed college of Hyères. This change of lifestyle is a real blessing as he has always dreamed of working on the land.

He is now able to repair tractors, fix ploughs and discover the wonderful atmosphere surrounding the vines when he goes walking among them just to check how they are coming along.

As any respectable Burgundian should, he loves white wine, especially « Valérie », which he serves as an aperitif with a goat’s cheese from Banon.