Anecdotes from the Estate: Having been surrounded by so many people who loved the land from a very young age instilled in me a desire to pursue this profession so close to nature. For me, being a winemaker means crafting a product that is good for your health (when consumed in moderation, of course) and ensuring the transmission of quality terroirs to future generations, with preserved ecosystems. I would say that the wine that most reflects my personality is my Grenache Gris. This pale rosé, almost white, blends notes of wild berries and honey with balance and freshness. It is a traditional grape variety of the region, which was unjustly overlooked for a long time. Today, it is being rediscovered and is proving its worth in pairing with a wide variety of culinary styles, including the most innovative. Our range of wines is quite broad and representative of the expertise of the region's independent wineries. For our regional wines, our primary aim is to highlight the organoleptic characteristics developed by the grape varieties planted in our Mediterranean terroirs. Our AOP blends are crafted to emphasize their origin, meaning they are made from wine estates with distinct identities, all sharing the family signature. Most of our wines are simple and affordable. They are suited to the tastes and budgets of a majority of wine lovers and offer good value for money. A little history of the estate: Since the end of the 19th century, more than five generations have worked the family estate. Currently, my son represents the sixth generation working on the property. Throughout the last century, the estate expanded considerably through the acquisition of new plots of land. My older brother, Éric, took over the estate in 1979, and I began managing the winemaking in 1981, driven by the desire to continue my parents' work. The tools and methods were modernized to pursue an ever-improving approach to quality. It was also necessary to train and acquire new skills, among other things, to promote our wines abroad and develop exports. The pride of the estate lies in the diverse local geology across our vineyards, which offers us a wide variety of soils. Our hillsides have been sculpted from Jurassic limestone, marl, and slate. On the plains, the vines plunge their roots into the ferruginous sandstone of the Cretaceous period and the alluvial deposits of the Tertiary and Quaternary eras. The soils are living elements of our terroir. For fertilization, we use only organic fertilizers. Furthermore, the pruning waste is shredded and incorporated into the soil during the winter. A good organic matter content in the soil enhances its capacity to absorb water and release it to the roots, which is crucial in a Mediterranean climate. It also promotes the maintenance of soil organisms that contribute to soil aeration and balance, essential for ensuring its fertility. On our estate, soil biodiversity is preserved through limited use of copper in treatments (less than 2 kg/ha per year). Due to the dry climate, we cannot systematically plant cover crops on our plots, and only a quarter of the estate's surface area is irrigated. Harvesting is done by machine on most of the vineyard, but the grapes from the most difficult-to-access plots and from the old vines are still picked by hand.