About our philosophy:
a respect for tradition and desire to innovate
a celebration of terroir wines
where to find our wines
“The goal of the game is to obtain ripe and healthy grapes. I then strive to bring everything together while respecting the integrity of our grapes.”
This philosophy is in keeping with a respect for tradition and a desire to innovate. Respecting the biodiversity of the terroir allows us to produce wines that are subtle, harmonious and elegant with good stuffing, viscosity and fruit.
True to our philosophy, our wines are distributed by an agent with their own network covering France, Europe and the world so that you can enjoy the wealth of Languedoc’s terroirs wherever you are.
Aptitude for ageing
A great “vin de terroir” is made to last and its complexity only falters really after a long ageing process, which varies according to the quality of the vintages.
Exceptional vintages enable wine to keep for a century or longer. In good vintages, life expectancy is less great. In average vintages, it is worth tasting the wines within the first 10 years.
* “Vin de terroir” – Wine produced from grapes originating from a particular vineyard, from local soil
It is the terroir that gives a wine its typicty
It is the terroir that imprints the wine with its mark, its typicity. It is the soul of a wine. Even though geological science, combine with biochemistry has proposed several undeniable assertions, luckily, a large part still remains a mystery.
Research aimed at explaining the influence of the subsoil on the sensory qualities of wine has enabled the formulation of several hypotheses on the role of certain chemical elements; manganese, magnesium and, in particular, potassium.
It is thought that calcium and active limestone are essential factors. It has been proposed that the weight, roundness and fullness of a wine depends on limestone, that clay favours the extraordinary and paradoxical alliance of strength and softness, that silica imparts power and strength and that iron develops the intensity of colour…
Contrary to any given ideas, goat cheese has never been the red wines’ ideal companion. Its sour milk goes really well with dry white wine.
The ideal serving temperature no longer has anything to do with the word “room” in an age of well heated homes. For reds, a temperature of 15°C seems ideal. If your dining room is hotter than 20°C, serve the wine slightly cool as the temperature rises very quickly in the glass. For white wines, 10-12°C seems perfect. Do not hesitate to put your bottle in the fridge for a few minutes if the temperature of your cellar is a bit higher.
Of course, the glass in which the wine is served is very important, the golden rule is to always use a glass with a stem so that it may be held without heating up the wine. An elegant shape is always welcome. Be careful of smells from the cupboard, cardboard boxes and dish towels…
It is preferable to choose the wine in advance so that the bottle may remain standing up in your cellar for a few hours, any sediment will settle on its own. It is rarely necessary to decant our wines, except for those vintages which you absolutely want to open before they have reach their prime.