We are a young couple of winegrowers established in trading since 2021 and since 2023 on our own vines.
Charles Ripoche, after a BTS in viticulture and oenology completed in the Loire (Antoine Foucault), went to travel to New Zealand, California and Australia to develop his knowledge, met Tess Davison, ex-chef (Noma, Mugaritz) who became a winemaker.

We arrived in the South in 2021, Charles working for Cyril Fhal (Clos du Rouge Gorge) and Tess for Tom Lubbe (Matassa). We set up a business that year, called Clafoutis.
In 2023 we bought 2.5 ha of vines in the commune of Montner, old vines of Macabeu and Carignan, a little Muscat and a young vine of Grenache Blanc. All in one piece on schist, at the top of the Col de la Bataille. The vines were then planted there with dynamite.
The vines have been in organic conversion since purchase.
We work the soil with a cultivator, on horseback and on the few vines planted widely, with a tractor. But the majority of the work is done with a pickaxe, and all treatments with a backpack sprayer. We bring organic matter by hand and all our treatments are accompanied by foliar fertilizer.
In the cellar, we work in the simplest way, vertical wooden press with ratchet, gravity drawing, aging in barrels. Our inputs (when there are any) are limited to sulfur. We are not dogmatic that said, we make wine above all, and we can sometimes sulfite our musts or wines (to date we have never exceeded 1g/hL).

Cuvée Domaine:
- The sardine: Grenache blanc, direct pressing, 12 months in barrels
- Peychourigué: Macabeu, 12 hours of maceration, 12 months in barrels
- Soil and soil: Carignan, 4 days of maceration, 9 months in barrels
- Karaka: Macabeu and white Grenache, 7 days of maceration, 9 months in barrels

Vintage Trade:
- Clafoutis Syrah: 3 days of maceration, 9 months in barrels
- Grenache Clafoutis: 3 days of maceration, 9 months in barrels
- Mourvèdre Clafoutis: 3 days of maceration, 9 months in barrels
- Muti: Carignan 4 days of maceration, addition of aromatics, dry vermouth style