Le Mas des Agrunelles Carmin 2022

Carmin is a 70/30 Syrah/Cabernet Sauvignon blend on clay-limestone, ferruginous soil. With its northern exposure and dark ochre-coloured clay soils, this parcel ripens better and produces rounder, fuller wines. Each parcel is vinified in a separate vat. The Cabernet is vinified as whole bunches of grapes, with vatting lasting around twelve days in order to roundness and fruit. 50% of the Syrah is de-stemmed and the vatting time is slightly longer, to obtain a softer tannic structure for this grape variety. The grapes are placed in vats using an elevator belt to preserve the integrity of the berries. The vat is then hermetically sealed. Fermentation often starts after a few hours, using indigenous yeasts and no sulphur. A light pumping over is carried out every day. Maceration lasts about a month. Decanting is dictated by the daily tasting. The Syrah is matured in stainless steel vats and ovoid Flextank for the Cabernet. The wine is racked in an airtight place during the winter. The wine is bottled without fining or filtration on a fruit day with a waning moon. The only sulphur added at this time is 2g per hectolitre.

After studying wine and oenology, Stéphanie and Frédéric met in Montpellier in 1999. The training that followed, with winemakers involved in biodynamic viticulture such as Didier Barral and Olivier Jullien, encouraged them to combine their passions and go even further. By dint of their convictions and experiments, they quickly turned to organic and then biodynamic farming. Farming that respects the soil and winemaking that uses no intervention or oenological products enable them to produce lively, subtle wines: expressive wines that are described as lively and natural.

Situated in a particularly cool part of the Languedoc, in Argelliers and Murles, they have been growing organic grapes since 2003 and biodynamic grapes since 2010 on around 25 hectares of vines.
The estate lies to the north-west of Montpellier, on the Terrasses du Larzac, a terroir that experiences significant temperature variations between day and night.
Historically a land of sheep and charcoal, its austere climate makes it difficult to grow large yields. This climate, combined with our fractured limestone, harmonious viticulture and hands-off vinification, means that they can produce deep, light and balanced wines.