Terre Fauve is a wine estate of 13 hectares of almost century-old vines, established in PDO Fronton. The wines are produced there in the Château Terre Fauve, built in the Middle Ages and a place of vinification since the year 1600. In 2019, the estate was taken over by Morgane and Nicolas, young oenologists then aged 26, who then started a passage in organic viticulture and the production of natural wines. That same year, the lion, an ancient symbol, became the official emblem of the estate, in reference to the Roman history of the place. Viticulture: 13 hectares of almost century-old vines. Conducted using the organic method, the estate is starting the organic farming certification process in 2020. The soils are regularly worked, under the row of vines, in order to promote the life of micro-organisms. The vines remain grassed throughout the year in the row to protect biodiversity and promote fruit development in the summer period. The estate also carries out biodynamic practices: with the establishment of zones favorable to the preservation of biodiversity, in particular by the installation of nesting boxes for bats and chickadees (which regulate the populations of insects harmful to the vine), as well as the installation of beehives and monitoring of bee populations. Harvests and vinification The harvest period of the 13 hectares extends over 2 months: A manual and plot harvest of the grapes is carried out while watching for the precise maturity of each plot of vines. A slight sulphiting is carried out on the harvest at a level of 1 to 2 g / hl of organic sulphites (with the exception of certain non-sulphited vintages). The vinification method is natural, without input: Once in the vat, the grapes are transformed into wine by yeasts naturally present in the grapes. Vinification is minimalist, with precise temperature control, and regular analytical monitoring in order to best guide the process during the key stages of this transformation. Breeding The daily tastings of the fermentation juices allow perfect control of the development of the wines, from harvest to bottling. The top-of-the-range cuvées, made up of the oldest plots, are matured for several months in French oak barrels and in sandstone amphorae according to Roman tradition. During bottling, the wines are neither fined nor filtered, in order to best respect the aromas and the natural structure of the wine.