Marin finally settled into the family winery in 2020, during the first lockdown. He quickly contributed new ideas, which his parents enthusiastically embraced. Determined to honor the purity of the fruit in the winery and to orient winemaking towards the most natural approach possible, he understood that the essential work had to begin in the vineyard. He initiated the organic conversion of all the estate's plots, certified with the 2023 vintage. At the same time, he adopted certain biodynamic practices—pragmatically and without dogma—after observing their benefits for soil vitality and vine resilience. Gradually, he introduced delicate manual soil work to avoid compaction, adjusted soil management and pruning to preserve sap flow and better control yield, and He perfected the management of the plant cover with careful shoot thinning, occasional green harvests, reduced topping, and the application of vine shoots. Each change sought to respect the living ecosystem, the identity of each terroir, and the message that the fruit would ultimately convey.

The next logical step in this meticulous work in the vineyard was to develop single-plot vinifications and create new cuvées specific to each site. In 2020, the family acquired the adjacent historic vaulted cellars, which had been vacated by a neighbor. This allowed Marin to expand the range and extend aging, whether for whites (Chardonnay or Savagnin) or reds (Ploussard, Trousseau, or Pinot Noir), for aged wines or wines matured under a veil of flor, for sparkling wines, or vin de paille. At the same time, Marin strove to minimize inputs in the winery: only indigenous yeasts ferment in the foudres, barrels, or concrete eggs. The use of sulfur is strictly limited—often removed during vinification and applied only in minimal doses during racking and, primarily, at bottling—to to capture the crisp texture and pure expression of the fruit.