After touring the vineyards of France to learn the winegrower's trade and find a welcoming land to set up my vats and pruning shears, I fell in love with the Corbières - and with Priscilla, my partner who helps me and participates. adventure as much as she can despite her job as a teacher in Calandreta (Occitan school).

It was in Lagrasse that I was able to acquire my first vines and move into a private cellar in 2020. We then created "Lou Vin Amor", in reference to Fin'Amor from the troubadour era. It is important to us to share these beautiful values of courtesy, respect, kindness....
Based in Lagrasse, we currently cultivate 2.5 hectares of vines which we convert to organic farming. The wines are vinified in Mayronnes, a short distance away in the Val de Dagne. These vines give us three vintages of red wine and a rosé made from the Carignan and Syrah grape varieties that we blend or bottle as is to appreciate the true potential of the grape varieties.
We try to be as responsible and ecological as possible in our approach. We work as much as possible with local partners, we recycle bottles and boxes as much as possible, and buy second-hand whenever possible. We limit tractor passages, amend with manure and compost from farms close to us.
Ethics is at the heart of our philosophy.
In the longer term we would like to expand our farm to be able to produce white wines. Planting fruit trees and honey plants is also a project to avoid giving in to the ease of monoculture...
We will be happy to welcome you to the cellar or to our home…
Priscilla and Nicholas

AT THE VINE:

I currently cultivate 2.5 hectares of organic vines around Lagrasse. Clay-limestone soils. The vines are cord and goblet pruned. I mix sulfur and Bordeaux mixture with nettle and comfrey manure to reduce the use of copper (1 to 2kg per year) and nourish the vines. No other treatment. They are plowed mechanically once or twice a year. I clear the brush or scavenge underfoot. The harvest is manual. I manually sort damaged grapes in the vineyard as much as possible. I sow green manure after the harvest.

IN THE BASEMENT :

I make a stock of around thirty liters a few days before the harvest. Everything is seeded from that. No commercial yeasts. The harvest is completely destemmed then crushed under foot. Vatting in stainless steel vats for around fifteen days. Some pumping over and punching down to extract and avoid bites. After the alcoholic fermentation I press the marc in a horizontal press with trays then the wines finish their aging in stainless steel vats. They are neither pasted nor filtered.
Slightly sulphated at harvest, after fermentation and before bottling. I do the bottling myself in the cellar.