The Process

We believe in gently nurturing the vines and the land for the long-term. That, together with a meticulous and uncompromising approach to the work in the vineyard and minimising interventions in the winery, enables us to create distinctive wines evocative of the remarkable beauty and character of this terroir

Organic farming is therefore a prerequisite for us and we began the three-year conversion process at the outset in April 2015. To us, this means encouraging biodiversity, allowing wildflowers to grow between the vines, mulching, ploughing prunings back into the soil, often with the help of the wild boar who wander the garrigue.

It means not using synthetic chemical products, for example replacing insecticides with pheromones. It means considering the long-term impact of each and every action we take in the vineyard.


The work is painstaking and manual, involving pruning, debudding, shoot thinning, leaf removal and green harvesting to achieve perfect ripeness of the grapes. Weeds are ploughed and mulched both to control competition with the vines and to enrich the soil with organic matter.

The grapes are harvested entirely selectively by hand, collected into small containers to avoid any damage and then rapidly transported to the winery. On arrival, the fruit is destemmed, some even manually, before passing along a sorting table manned by a team of 6-8 people, removing anything other than perfectly ripe and healthy grapes.


The grapes are loaded into stainless steel tanks, using single vineyard selections, so that each block is vinified in a separate tank to allow us to study their individual character. The whole berries then macerate in a pre-fermentation cold soak, before a gentle extraction through long, gradual fermentation at controlled temperatures, manual punching down and negligible manipulation.

The maceration lasts around six weeks, followed where appropriate by maturation on fine lees in large oak barrels, supplied by various cooperages.