The Domaine d' Aresquiers was created in 2019 by Pierre Yves PETIT Permaculteur and agro-ecologist. Despite these 8 ha of land cultivated organically by the owners for 17 years, the soil was degraded when he took over. Passionate about agronomy, Pierre-Yves now practices permaculture to design a new way of cultivating by taking nature as a model of development. Composting, mulching, letting native grasses grow, grazing sheep during the winter, planting and sowing trees and shrubs in the vineyard are some tools to increase fertility, biodiversity and restore water cycles. Moving from monoculture to agroforestry is for Pierre Yves the best way to deal with climate change. Concerning the vines, particular attention is paid to respecting the flow of sap by physiological pruning. As a nature lover, Pierre Yves practices "natural vinification", for him it is the best way to obtain the best "Terroir" effect in the bottle. In the 1950s, the Frontignan region was replanted with a single grape variety: "Muscat Petit Grain", traditionally muscat is "vinified" with a high alcohol content (mutage) and with a lot of residual sugar, but this type of wine is now shunned by customers. So Pierre-Yves, helped by an experienced winemaker colleague, decided to innovate by making Vin Pétillant Nature with an ancestral method consisting of filling the bottles with the must before the end of fermentation and letting the fermentation continue in the bottle at a cool cellar temperature to achieve fine bubbles and subtle flavor. Pierre-Yves also adopted the old Georgian method known as "orange wine" to vinify Muscat Petit grain, this method consists of letting the whole grapes ferment with the must as is done for red wine. The entire vineyard is harvested by hand and the grapes are transported in 10 kg boxes to respect the fruit. The vineyard totals 8.5 ha: - 6.5 ha is productive - 1 ha in non-productive plantation - 1 ha is planted with fruit trees (almond trees and olive trees). Average age of the vines 70 years Soil (drying stony clay-limestone) Yield 10 hl/ha Physiological cup size Density 5000 plants / ha theoretical, but many missing Cultural method: permanent grass or every other row Composting and shredded plants Treatment only sulfur ¼ prescribed dose Manual harvest / 10 kg boxes Harvested at 10.5 degrees of alcoholic potential Vinification in stainless steel vats Fermentation in tank 30 days at 19 degrees C Indigenous yeast Prize de mousse in champagne bottles 6 months 13 degrees c Disgorging by hand No So2 addition Visit only by appointment on 06 51 85 77 62 Where to find the estate's wines: On Montpellier and surroundings - The cannons - Augusta wines of authors - Directly south - The Picamandil in Puisalicon - Aponem in Vailhan - The waltzers at Caux - The escape to Neffies Was -The Paris Mediterranean -Fritto In and around Paris -The puppets -The mallard rue Colbert -Christine rue Cristine -The wardrobe In Berlin -Origin natural wine