Kamoshika means “fermentation manager” in Japanese. A crucial position: check that the yeasts and bacteria are working well and intervene if necessary. This is also how we (Yoshino and Ismaël) make wine: by intervening just when necessary, but modestly.
We have half a hectare of Carignans in the jungle and a few Coudercs 13. For the other grapes, we work with quality winegrowers who agree to let us pick plots or rows on the ground, depending on the needs. Some vintages are regular, because they always come from the same plots, while others are ephemeral, opportunistic, depending on encounters.
The harvests of syrah (Vénéjan), carignan (Saint-Julien-de-Peyrolas and Tresques), couston and ugni blanc (Tresques) are recurring and represent between 1.5 and 2 tonnes of grapes. The others, around 500kgs.
Everything is clean, certified organic or not. Purchased and personal grapes are blended.

In Vin de France, we have the freedom of grape varieties and blends but cannot put neither grape varieties nor vintages without paperwork and financial compensation which seems unnecessary to us, given that wine merchants and sommeliers know how to do it by creating a link with the amateur like the professional. The same goes for certification: it’s up to the chemists to announce what they add. “Grapes and that’s it” is our motto. 3 series:

- Real reds are wines illustrated with portraits of people from the working world and who had free social thought in the 20th century. These are old-style wines, often whole clusters, representing the South. They are “daron-compatible”: step-dad will find that at least, they are not leftist wines without sulphites, and you will scream CHEH behind.

- Gas de Chips are designed for an aperitif and are a tribute to the anti-shale gas resistance in our region. As this method of hydrocarbon extraction is a bit bastardized and uses raw materials of average quality, these wines also intend to highlight modest terroirs or grape varieties to make a pleasant, sometimes sparkling drink.

- The white ones are illustrated with drawings by various but talented artists (Yuriko, Bonaventure, my grandmother...) and are our project, with half a hectare of plantation. The quantities are tiny (smallest vintage: 26 bottles)

The wines are made without inputs. We do not refrain from treating a sick wine, but we do not use medication as a preventative measure. So far, only one tank has received SO2 (2gr/hecto).
The grapes are collected in boxes by ourselves, or even by a few passing friends. Vatting 5 to 10 days for reds, sometimes longer.
No yeast, no SO2, no stock, nothing. Hand press, with 20,000 wasps around. No unnecessary handling, no pump except for the barrels, almost no electricity. The barrels are emptied and re-filled immediately, so as not to be tainted. We use fiber for fermentation, stainless steel and wood for aging.
Gravity bottling, bucket transfers, hand corking. Low tech as fuck.

Wines are only sold when we want to drink them ourselves, and mainly to people we know personally. With 2,500 bottles available per year and no desire for growth, this allows for great encounters.