This white carignan, which is very well adapted to our climates and soils, produces fine, mineral wines with a low alcohol content and acidity worthy of Burgundy. Its name comes from the plot where it is grown, where many hares eat the buds. Camp de Lèbre means ‘field of hares’ in French.
The aromatic profile of this wine is fairly austere and is not an aromatic explosion as is often the case. aromatic explosion we are used to tasting in the Languedoc. It is very well suited to gastronomy, as it goes well with many different dishes.
Harvested in the cool hours of the morning and pressed directly, the must is only partially 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 (neither by sulphites nor by sterile filtration). in a way that is faithful to our terroir. The wine is matured in 500-litre terracotta jars. The wine is bottled without fining or filtration on a fruit day with a waning moon. and sulphited at 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.