the winery’s history

As the son of a winemaker, I inherited my father's passion for our land and winemaking from an early age. I've always loved working outdoors, embracing nature and the open air.

After studying viticulture and gaining experience in France, along with a formative stay on a cotton farm in Australia, I took the leap and established myself as a winemaker in the region that shaped me.

  • Construction on the second building of the cellar started and consists of a semi-underground facility better suited for vinification and aging. The aging cellar will be buried under 50 cm of vegetated soil, maintained by rainwater collected via a tank connected to the building’s gutters. Thanks to its design, the structure will benefit from natural underground cooling.

    The planned insulation will maintain wine storage temperatures around 20°C during summer without the need for air conditioning.

  • The 2022 vintage marked the first with the BIODYVIN Certification (biodynamic farming).

  • The restructuring of the Vacquerolles vinayards began with the removal of 2 hectares of vines soon to be replanted with more suitable grape varieties such as Grenache Noir, Carignan, and Mourvèdre.

  • Convinced more than ever of the vital role biodiversity plays in both wine quality and sustainability, I turned to agroforestry by reintroducing vineyard hedgerows and embraced biodynamic practices to deepen my respect for the terroir.

  • Construction of the cellar started with the first of two separate buildings, located in the heart of the Robiac Valley, in Saint Mamert du Gard. This eco-friendly project combines a wooden structure with insulation made from straw bales and rice husks.

    My aim was to create a well-insulated structure that could endure the summer heat without needing air conditioning. I also focused on using local materials: straw produced on-site, rice husks from the Camargue region, and wood from the Cévennes mountain range. This building completely fulfills my vision.

  • The 2015 vintage was the first to receive AB Certification (organic farming).

  • I planted the second part of my vineyard in Saint Mamert du Gard. The first plot is a co-plantation of seven white grape varieties across 2 hectares, carefully selected for their aromatic qualities to create fresh, well-balanced wines.

    Facing increasingly dry summers, I turned to drought-resistant varieties such as Carignan and Rivairenc for subsequent plantings.

  • The opportunity to acquire 3.5 hectares of vineyards in Vacquerolles, on the outskirts of Nîmes, was the catalyst to start Domaine Guillaume Armand. The terroir consists of Syrah, Grenache Noir, and Cinsault. The transition to organic farming was immediate and spanned over three years.