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The terroir of the estate is essentially composed of chalky gravel and clay-limestone. The Mediterranean climate is balanced by the fresh air of Larzac. The entire estate is certified organic. Low yields (20 to 30 hl/ha). Old vines (35 years +/). Ploughing, organic amendments, manual green work, controlled natural grassing when possible.
Manual harvesting. Severe sorting of the grapes in the vineyard and then on a sorting table in the cellar. Vinification with indigenous yeasts to accompany the revelation of the terroir.
Suggestions for accompaniment
Young as an aperitif, with shellfish, baked fish, raw fish, duck breast with peaches, asparagus, creamy mature goat cheese. When mature: white meats, monkfish with Armorican sauce.
The wines of
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