"Winemaker since 2016, Vincent wanted to perpetuate the family tradition while focusing his activity on the organic and natural side of the job. The vines and the cellar are located in Canet-en-Roussillon, 5km from the Mediterranean sea. The soils are dry and stony with a clay-limestone base on a terrace of rolled pebbles surrounded by scrubland (High Terraces from the Quaternary period). The work of the plots is done with the greatest respect for nature (certified organic farming) with the sole treatment of sulfur, Bordeaux mixture, and essential oil of sweet orange. Plowing with intercepts is done 3 to 4 times a year. In the spring a destemming is practiced, as well as a stripping in the summer according to the plot. In winter, precise pruning is carried out according to the grape variety. The harvest is manual in boxes with strict selection of the bunches. The grapes can be destemmed or vinified as whole bunches. The vinification is done naturally with indigenous yeasts, no inputs, no fining, no filtration. Macerations range from 1 day to 3 weeks depending on the cuvées. The wines are aged in stainless steel vats and terracotta amphoras for 6 months. Production does not exceed 3000 bottles a year." -Camo & Co. (the importer)