Our name is Marie & Fred Goubet and for years we have been planning to vinify our natural wine vintages. After developing the sale of natural wines in South Korea and setting up La Cave à Manger, a natural wine den in Sète, we settled in Tarn, near Gaillac and bought an old farm which we renovated. Once the barn was emptied of its contents and the roof restored... we were able to install our first tanks and embark on the adventure. Training at Agro to acquire the minimum technical knowledge and years of working with the best natural winegrowers in France have given us certain ideas on winemaking. Our first harvest, 2022, went really well, the grapes were beautifully ripe, without diseases and were full of sunshine: organic grapes harvested by hand; a super nice team; up from 6 a.m. until dark. We are better there than behind a computer. Once the grapes are in the vat, it is time for vinification. Our choices were quite radical, at least on paper: only vinify single varietals to keep the personality of the terroir, no pumping over or punching down (which accelerates alcoholic fermentation but stirs the wine too much for our taste), a minimum of pumps (which harden the wine) and no oenological products (which make the winemaker's life easier but do not respect the living side of the wine). That's for theory. In practice, we had to put a little SO2 (sulphites) in the white and rosé vats. A small dose, to avoid certain proliferation of lactic acid bacteria. This is a common phenomenon that occurs during malolactic fermentation (“Did your wine make its malo?”). But we like the result, fruity wines with good substance and sweetness. We tried to improve in the 2nd vintage. The winter passed very gently, the wines matured quietly in fiber vats, aluminum vats and barrels. We are releasing our first 4 vintages, including two sulphite-free wines. We have now vinified 2023... with a search for balance between fruit maturity and acidity. We produce 7500 bottles. Can not wait for the spring.