The estate : Located in the heart of Languedoc, 35 km northwest of Montpellier, the property covers 11 hectares, including 7.5 hectares of vines cultivated organically/biodynamically. Since acquiring the property in 2007, our goal has been to restore the environment's fertile vitality, not only in the vines but also in the garden where we grow old varieties of vegetables and aromatic plants. Since we began the conversion, the property has seen the return of many birds, insects, and animals native to the area. In 2009, the winery was built to best fit the stone cirque, certainly resulting from the extraction of stones for the construction of the main house. Inside, the rock can still be seen on the wall behind the vats, and the wine is aged in a rock niche at the back of the cellar: the presence of these rocks helps maintain a perfectly constant, cool, and healthy temperature. This location blends subtly with the natural environment and facilitates a gravitational process when the grapes enter the vats for fermentation.

The Vines : The vineyard is nestled in the heart of a preserved site of 5 hectares of vines, 3.5 hectares of which are in a single plot, where traditional Languedoc grape varieties are distributed. Initially, we only had Merlot and Carignan. We then top-grafted part of the Merlot with a variety of white grapes that was particularly suited to this soil: Grenache Blanc and Clairette. In 2009, we acquired a plot of Syrah and Cinsault. Located in the "Terrasses du Larzac" appellation, an exceptional terroir in the Languedoc, the vineyard is dominated by the high limestone cliffs of Larzac to the north and by the hills of Aniane to the south.

Vinification : The principle that guides our work in the cellar is to let the grapes and grape juice ferment and transform naturally into wine with the least possible intervention. Our aim is to interfere as little as possible with the natural process and especially without any use of additives. Fermentation takes place thanks to the yeast populations present in the skins of the grapes and no sulfites are added either during fermentation or aging except in exceptionally unfavorable conditions such as excess oxidation or volatility. The red grapes are vinified in truncated concrete vats conducive to gentle maceration that avoids pumping over. The grape skins remain in contact with the juice for the time necessary to provide natural protection to the wine and avoid too much extraction, thus obtaining a wine that exalts the fruit aromas and offers a perfect balance between sugar and acidity. The white wines are processed differently: after a short cold maceration, the grapes are gently pressed and the juice is then vinified in oak barrels (a few years old) allowing the lees to naturally release the taste values and complexity of the wines.

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