The vineyard

The 5 hectare vineyard in Cairanne is oriented on the north-west slope of the Col du Débat. This exposure contributes to the natural sanitation of the vines thanks to direct exposure to the mistral. The plots are located between 200 and 280 meters above sea level, on predominantly clay-limestone soils.

In 2012 we expanded the estate by an additional 10 hectares located around our farm/cellar in Vaison la Romaine. These family vines have been passed down from father to daughter and from daughter to daughter (4th generation)! The story continues...The soil is mainly sandy, and allows us to produce wines with a structure different from Cairanne wines.

Work in the vineyard

We are artisan winegrowers, because the term artisan implies that we work manually, but above all peasant, because we have chosen to work the Earth to keep in touch with it, and in a natural way.

We found an answer and solutions to our personal convictions in organic farming and the use of certain precepts of biodynamics to have living soils, a better balance in the vines and promote exchanges between the roots and the soil through through micro-organisms. In our opinion, this is the only way the terroir can express itself to produce sincere and lively wines.

All work is carried out according to the lunar calendar. Compost preparations are sprayed and the soils are worked by plowing and scribbling several times a year. The phytosanitary protection of the vineyard is ensured by the use of natural volcanic sulfur and a minimum of copper.

In the cellar

The harvest is carried out by hand, with sorting by plot, housed in boxes to keep the bunches intact until the cellar. The grapes are partially destemmed and vatted without pumping. Fermentations start naturally, thanks to native yeasts, after cold maceration for a few days.

Each vat evolves at its own pace: vatting lasts approximately 3 weeks; some punching down and pumping over without aeration are carried out to retain more fruity aromas. Aging takes place in concrete vats for 8 months. The wines are racked only once before bottling.

Bottling is carried out according to the lunar calendar, to allow the daily fruit impulse to the wine before bottling.