A mountain site in the Haut-Minervois, with red quartzitic sandstone and schist plots at 400 m altitude.

Roussanne.

Biodynamic and agroecological farming, ground cover, gentle pruning, shoot thinning, weaving vine shoots, and treatments based on plants, plant manure, fermented extracts, sulphur, essential oils and a little copper.

Hand-picked grapes, crushed but not destemmed, gently pressed (1.5 bar maximum), lightly settled and fermented at a controlled temperature. Depending on the vintage, part of the wine is fermented in used demi-muids to soften the acidity, which can be particularly sharp in this wine.

Four to six months in stainless steel and demi-muids.

Somewhere between gold and straw, its brilliance announces its liveliness. The nose reveals a certain richness supported by acidity. The palate follows through, with fresh spring-like notes and a long development. A wine that pairs naturally with fish and goat's cheese.