Les Mauves is pure Cinsault on clay-loam soil. The parcel of Cinsault, facing north, was planted in the 70s by Stéphanie's mother Geneviève. For this variety, which has a very thin and fragile skin, the grapes are harvested in table grape trays. The whole bunches are put into vats and left to macerate for a fortnight or so. Here again, cellar work is minimal or non-existent in some years. This delicate variety is raised in containers that are as neutral as possible, partly in stainless steel vats and partly in earthenware jars, in order to ensure maximum respect for the fruit and purity of the wine. The cool microclimate gives the wine the acidity it needs to stand up to the test of time. Balance, finesse and silkiness that often bring to mind wines from Beaujolais or Burgundy. The wine is bottled without fining or filtration on a fruit day with a waning moon and the only sulphur added is at this time is 2gr/litre..

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.