Domaine on the terroir of Saint Chinian - in the extreme north-east of the appellation - at 220 m altitude, in the commune of Murviels-les-Béziers, in the Avant-Monts (in reference to Mont Caroux).

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12 hectares of old vines, over 60 years old (4 grape varieties: Syrah, Grenache, Carignan and Cinsault) - taken over in 2021, planted along contour lines on a schist terroir, surrounded by garrigue (with plenty of wild boar!): This is the playground of CHAI JULIP

We have been managing our vines organically since the beginning (previously very sustainably – no insecticides for over 10 years and no herbicides). From 2018 to 2021, only 2 treatments per year and nothing else.

Certified in AB and VMN (Vins Méthode Nature) in 2025.

Natural grassing managed by clearing (and sheep grazing in winter), some inputs by decoctions (biody process), chipped pruning wood, natural agroforestry… no soil work (conservation agriculture) because our organic matter levels are enviable (for the area) and the balance between our very small yields and the different inputs seems to be balanced.

Manual green work (bud removal, braiding, no trimming, some green harvesting if needed), gentle pruning (Guyot-Poussard), and of course, manual harvesting…

Low planting density (approximately 3000 vines/ha) + well-drained soil + a well-ventilated topography = low fungal pressure = 4 treatments/year on average = healthy harvest every year

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In the cellar, natural winemaking with indigenous yeasts and without additives (mostly with a homemade starter culture without SO2, some spontaneous fermentations).

Gentle extractions, more like infusions.
Little (or no) sulfites = from 12 to 30 mg, 3 "without" cuvées.

No gluing of course and if possible without filtration (if filtration = 3 microns).

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We are neo-ne ...

The son of a Corsican winegrower, Philippe Peignier takes care of the vines and thus reconnects with the land after his career as a pilot (Fighter and Line) - this is the LIP.

Judith Melka, after a career as a chef, from bistro to gastro for 25 years, I am in charge of the cellar (winemaking, blending) - I am the JU.