After a first life as a coffee-maker in Paris, Nicolas Carmarans started out in the vineyard in 2003 with a few ares in his region of origin: aveyron.
In 2007, he decided to settle there definitively to work Chenin, Gamay, Pinot Noir and Cabernets ... but also and above all local grape varieties which he firmly wanted to preserve like Fer Servadou and Négrette. convict.
The estate has around 4ha of vines divided into two islands.
The first behind the cellar at 300 m above sea level and the second on the steep slopes overlooking the Selves at 500 m above sea level.
Since its beginnings, its vines have been worked organically and only the bare minimum of sulphites are added during vinification.