After taking over the family vineyard twenty years ago and patiently learned to express
the richness of my land and its potential, I have now decided to apprehend alone the
winemaking. For me, being a winegrower means working in harmony with my natural environment and
respect the cycles of life and the rhythm of the seasons which follow one another.
It is modestly producing wines that are sincere expression of the diversity of the terroir in which I live and
works daily. Being a winegrower means digging in and being ready to question yourself
with humility in each vintage. It is to seek to provide pleasure and conviviality.
The family vines more than fifty years old are established on the terroirs of Calce and Baixas in
schist soils, limestone marls and rolled pebbles.
They are naturally grassed and associated with seedlings of cereals, legumes and crucifers
to promote a living soil. This biodiversity thus promotes the virtuous cycle of creating a
The vineyard is managed in organic farming. The vines are cared for if necessary thanks to
applications based on decoctions and herbal teas of wild plants (nettle, horsetail, comfrey, yarrow -
The grapes are harvested manually in boxes and vinified in whole bunches.
For the white, vinification of the Macabeu grape by direct pressing, fermentation in yeasts
indigenous without oenological input or sulphites. Aging for 6 months in vats and stirring on fine lees.
Lightly filtered wine, not fined, not acidified. Small dose of sulphite to protect it when it is put in
bottle made in respect of the lunar cycles.
For the Reds, maceration of the whole bunches without punching down or pumping over, slow infusion of
grapes. Fermentation in indigenous yeasts. Aging for 6 months in vats on fine lees. Unfiltered wine, no
glued, tiny dose of sulphite to protect it during bottling, carried out with respect