Barbaste is 60 % Chardonnay and 40% Roussanne on Chalky soil. These parcels of white grapes face north.

As harvesting is manual and time-consuming, the entire plot cannot be picked in the cool hours of the morning. For this reason, we harvest part of the vineyard the day before pressing and place the crates in a cold room until the following morning. 2 to 3 hours are enough to finish the vineyard and press in good conditions, as the temperature of the grapes rarely exceeds 10°C. The must is only partially settled so as not to strip it too much. Fermentation takes place in earthenware jars using indigenous yeasts. It lasts from 3 weeks to a month at 18°C. Malolactic fermentation is not blocked (either by sulphites or sterile filtration), in order to remain faithful to the terroir. The wine is bottled just before spring, with a very low dose of sulphur (2g per hectolitre).

Stéphanie and Frédéric met in Montpellier in 1999 while studying wine and oenology. Inspired by mentors like Didier Barral and Olivier Jullien, they embraced organic and later biodynamic farming, valuing minimal intervention to create expressive, natural wines.

Since 2003, they have cultivated organic grapes and, since 2010, biodynamic grapes on 25 hectares in Argelliers and Murles, a cool area of Languedoc. Located northwest of Montpellier in the Terrasses du Larzac, the estate benefits from significant day-night temperature shifts. The region’s harsh climate and limestone soil result in deep, balanced wines with finesse.