L'Indigène is from 60% Syrah, 25% Grenache and 15% Carignan on limestone clay soil. The harvest, manual, is vinified in the traditional way. Each plot is vinified in a separate vat. Once destemmed, the grape is placed in vats using a lifting belt so as to maintain the integrity of the berries. The tank is then closed hermetically. Fermentation often starts or takes a few hours, always with native yeasts and without sulfur. The vinification is as gentle as possible, simply by infusing the cap of marc. Maceration lasts about a month. The devatting is dictated by the daily tasting. Ageing takes place in concrete vats and terracotta jars. Withdrawals protected from the air take place during the winter.The wine is bottled without fining or filtration in fruit day and moon descending, the only sulfur added is at that time at 2 g per hectoliter.

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.