Pech del Cel has existed since the end of the 19th century.

Initially in mixed farming, vines and cereals where Marcellin, Léo and Claude succeeded one another. In 2011, just after the birth of my daughter Lison, I decided in turn to invest myself in it in addition to my salaried activity. The call of the countryside, everything I had been able to experience as a child on this estate, all the energy transmitted from my ancestors led me to the vineyard, the cellar, its promises and its disillusionments, its pleasures and its fears, its meetings with passionate and fascinating people. The estate's vines now extend over 4 hectares: A plot of 45-year-old Syrah for red and two plots of Len de l'El and Sauvignon for whites were initially present. Braucol and Duras have been added since 2015 for the production of my red wines. An additional 80 ares of native grape varieties such as Mauzac rose and Duras were grafted in place last April (a technique passed down by my father and already used in 2015). 40 ares will be grafted next year. The transition to organic farming began in 2016 and the 2020 vintage was the first to be certified. In the cellar as in the vineyard, the ethical charter of the Terres de Gaillac association is applied: organic farming, manual harvesting, indigenous yeasts and minimal inputs.