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.

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.