Producer wine
Jean Louis Tribouley




The estate was created in 2002 (alongside Yoyo) on 10.5 hectares of vines in Latour de France. 11 hectares of vines aged between 20 and 60 years / 3 ha of carignan, 4 ha of grenache, 1.5 ha of syrah, 1.5 ha of macabeu, 1 ha of grenache gris.
Arid, very stony terroir, often shallow, composed of one-third schist and two-thirds gneiss mixed with granitic arenes.
The estate is certified by ECOCERT as an Organic Farm.
Sometimes grapes are destemmed sometimes not, vatting without pumping over, and maceration for 8 to 20 days, depending on the cuvée. Malolactic fermentation is sought for both reds and whites. The reds are vinified in stainless steel, resin or concrete vats, the whites ferment in old barrels. Bottling is carried out on the estate using collective equipment.