Mountain area of the Haut-Minervois. Variegated clay and stony plots, according to the grape variety.

25% Grenache (Causse de La Caunette), 25% Syrah (Causse de Graniès), 25% Carignan (variegated clay), 25% Cinsault (limestone marl).

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-harvested, destemmed and placed in a terracotta jar using crates. The pomace is occasionally punched down by hand.

Once alcoholic and malolactic fermentations have finished, we hold the pomace in the middle of the jar and top it up with finished wine. The jar is sealed for an extended infusion with the skins, lasting three to five months depending on the vintage.

When we decide the time is right, the contents of the jar are pressed by hand in a small ratchet-operated press. Bottling takes place before summer.

In a terracotta jar on the pomace, then in stainless steel until bottling.