Harvested by hand, vinification is as natural as possible, in whole bunches and by carbonic maceration at low temperature.
The wines are neither filtered or glued and undergo no aggressive treatment.
Millésime 2023
Raisins issus de l’agriculture biologique ou en conversion.
Vin non levuré, non collé, non filtré… pas ou peu sulfité.
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Amb Amics – 12 °: 50% Syrah on decomposed schist in carbonic maceration (11 days) + 50% of grenache on schists in carbonic maceration (11 days). Blende–d and matured for 7 months in resin tank. Sulfites ≃ 2g/hl at the end of malolactic fermentation in each cuvée (undetectable by analysis).
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Merlot – 13°: 100% merlot on silty soil in carbonic maceration (7 days) No added Sulfites
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P’tit dej’ au rouge – 11.5°: 40% Lledoner pelut, Carignan, grenache gris, grenache blanc, macabeu on clay-limestone in carbonic maceration and Mourvèdre on schists All macerated together in carbonic maceration (6 days) Sulfites ≃ 0.7g/hl at bottling.
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L’appât du grain – 12.5°: 80% Grenache noir on schist in carbonic maceration (15 days) + 20% Mourvèdre on schist in carbonic maceration (16 days) Sulfites ≃ 1.5g/hl at the end of malolactic fermentation (undetectable by analysis)
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Goulou Goulou– 12 °: 100% Syrah on clay-limestone in carbonic maceration (9 days). Aged in barrels for 6 months then 1 months in stainless steel tanks before bottling. No added Sulfites
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Dans la lune – 13°: 100% LLedoner pelut on clay-limestone, in carbonic maceration (12 days). Assembled and aged in barrels for 6 months then 1 months in stainless steel tanks before bottling. No added Sulfites
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P’tit dej’ Blanc – 11.5 °: 100% Macabeu on silty soil, slow pressing (6 hours), No added Sulfites
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Hydrophobia - 13 °: 60% Grenache gris on schists in slow pressing (6h) + 40% Chardonnay and 10% macabeu on clay-limestone in slow pressing (6h). Assembled and aged in barrels for 6 months then 1 months in stainless steel tanks before bottling. No added Sulfites
Millésime 2022
All the grapes are from organic farming or in conversion.
Wine not leavened, unclarified, unfiltered … little or no sulfites.
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Amb Amics – 13.5 ° : 50% Syrah on decomposed schist in carbonic maceration (9 days) + 50% of grenache on schists in carbonic maceration (13 days) Sulfites = 1,5g after malolactic (undetectable by analysis)
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P’tit dej’ au rouge – 11.5° : 40% Lledoner pelut on clay-limestone in carbonic maceration (9 days) + 30% Mourvèdre sur schists in carbonic maceration (10 days) + 30% Carignan on clay-limestone in carbonic maceration (9 days). Aged in stainless steel tanks. Sulfites = 0
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P’tit Dej’(with bubbles) - 12 ° : 100% Grenache gris on schist in direct pressing Sulfites = 0
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Goulou-Goulou – 12.5 ° : 100% Syrah on clay-limestone in carbonic maceration (8 days). Aged in barrels for 6 months then 1 months in stainless steel tanks before bottling. Sulphites ≃ 0,7g/hl at the racking of barrels
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Hydrophobia - 13 ° : 50% Grenache gris on schists in slow pressing (6h) + 40% Chardonnay and 10% macabeu on clay-limestone in slow pressing (6h). Assembled and aged in barrels for 6 months then 1 months in stainless steel tanks before bottling. Sulphites ≃ 0.5g/hl at the racking of barrels
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Dans la lune – 13.5° : 100% LLedoner pelut on clay-limestone, in carbonic maceration (8 days). Assembled and aged in barrels for 6 months then 1 months in stainless steel tanks before bottling. Sulphites ≃ 0,7g/hl at the racking of barrels
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My favorite Things - 14 ° : 100% Grenache on schists in carbonic maceration (20 days), aged in barrels for 6 months then 1 months in stainless steel tank before bottling. Sulphites =1g/hl after malolactic