Renaud began his career as an organic winegrower and winemaker on his own estate in the Roussillon region. After initial biodynamic training with Pierre Masson, he embarked on a 10-year period of biodynamic vineyard management and winemaking. His practices include working the soil with horses, homeopathic treatments based on herbal teas and other plants, and the inclusion of animals (beekeeping, sheep, etc.) in the viticultural cycle.

Pendant cette période il a eu la chance de travailler étroitement, en tant que chef de culture et second de chai, avec des noms illustres tels le Domaine des Rocs des Anges, et Gérard Gauby au Domaine Gauby.