NURTURING THE LAND

The estate is spread across two distinct terroirs, differing in their exposure and soil composition, yet only about fifteen kilometers apart.

- The Vacquerolles terroir consists of red and gray marl on limestone beds. It is an east-west oriented valley, sheltered from the wind. Located along the path of a water source (Jardins de la Fontaine of Nîmes) this ensures that the vines do not suffer from drought during the summer. It is ideal for producing rich, deep red wines with remarkable elegance.

- The Robiac Valley terroir lies in the heart of the Lens Massif, surrounded by 9,000 hectares of lush greenery. This north-south oriented valley is exposed to the mountain winds and remains cool, making it well-suited for producing expressive white wines and fresh, fruit-forward reds.

The climate is predominantly Mediterranean, characterized by hot summers, mild winters, and abundant sunshine. However, the Rhône and Cévennes influences bring a cooling effect, helping to moderate the terroir.

To produce healthy, well-balanced grapes, it is essential to respect both the environment and the plant. To achieve this, I combine organic farming practices, biodynamic principles, and agroforestry (land management system that combines trees with crops and animals). I strive to enhance local biodiversity, encouraging a rich ecosystem that naturally protects the vineyard from pests.

I focus on manual labor at the right moments, controlling ground cover through plowing, mowing, and/or sowing of mixed grains. I also maintain and create vineyard hedgerows around the plots, keeping treatments to a minimum.

Harvest is done by hand and grapes are carefully sorted in the vineyard, followed by a slow pressing process to ensure the highest quality, and using gravity whenever possible. Maceration time for the reds varies depending on the cuvée, with pump-overs and minimal punch-downs.

Fermentation is done in large wooden casks or concrete tanks, or barrels and amphorae for more complex, age-worthy wines.

In the cellar, I work as naturally as possible, using a minimal amount of sulfites to protect the wine.