The “Sous le Vent” (estate) and “Sin Prisa Sin Pausa” (trade) projects began in 2021 in the Fenouillèdes (Pyrénées Orientales).

Robin develops an artisanal approach to viticulture and winemaking, based on respect for the soil, plants, fauna, wine and people.

DOWNWIND:
The vineyard is spread between Cassagnes, Montner, Latour-de-France and Rasiguères, on gneiss and schist.

Grape varieties worked: Carignan Noir, Carignan Blanc, Muscat Petit Grain, Muscat d'Alexandrie, Grenache Gris, Grenache Blanc, Macabeu.
In the vineyard:

The soil is left fallow with natural plant cover for nine months of the year. Work is carried out sparingly: rototiller, animal traction, tractor and ridge cultivator, brush cutter, and supplemented by manual maintenance with a pickaxe. Amendments are applied only as needed.

- The pre-pruning is done manually, the wood is left on the ground and the pruning is said to be “gentle”, with disbudding in the spring.

Treatments are carried out using a backpack sprayer, exclusively with products approved for organic farming: sulfur, copper, and foliar amendments, used in small doses. The estate is certified organic.

- The grapes are harvested manually into crates.

In the winery:
-Beautiful grapes, good hygiene in the cellar and daily monitoring of the wines allow us to react quickly in case of a problem.
In this case, the wines can be racked, oxygenated, cooled, warmed, placed back on lees of other cuvées that ferment better, and the malolactic fermentation can be calmed by a slight addition of sulfites until the alcoholic fermentation is complete.
-Once the wines are ready, they are racked by gravity, the supply of O₂ is limited by inerting with CO₂ or by degassing with nitrogen and the bottling is carried out in a small group with a vacuum filler.
-Bottled wines are kept until they taste good.

SIN PRISA SIN PAUSA:

The wines from the négociant are vinified from grapes sourced from local producers working cleanly in organic methods.
This range includes three vintages: Chirimiri (White), Picaflor (Rosé) and Pipiripips (Red).
The blends, grape varieties and winemaking techniques evolve according to the vintages and supplies.
Each year, artists are invited to create the different labels.