The Wines

Pet NatThe most natural way to create bubbles

Méthode ancestrale ∼ This is a natural method that consists of making wine in a single fermentation. This is done by stopping the alcoholic fermentation in progress and then restarting it in the bottle at a later stage to capture the bubbles.

Alcoholic fermentation ∼ From a single fermentation, the juice begins to ferment in stainless steel vats using indigenous yeasts found naturally in the environment. The sugar content of the juice decreases as the alcohol content increases. The carbon dioxide produced during this reaction is initially free to escape.
To make our Pet'nat (naturally, lightly sparkling wines), we stop the alcoholic fermentation by cooling the wine before bottling it (below a certain temperature, the yeasts will stop consuming the sugar).

Bottling ∼ The fermenting wine (containing unconsumed sugars), is then bottled without any added sugar, inputs or sulphites, then as the temperature rises, the alcoholic fermentation resumes in the bottle, the remaining sugar is consumed, and the carbon dioxide will no longer be able to escape, creating the Pet Nat bubbles.
Disgorgement (or not) ∼ When fermentation is complete, a deposit of dead yeast accumulates at the bottom of the bottle, creating a slight turbidity. This is either expelled in a process known as disgorgement, or left where it is, helping the wine to develop unique aromas and adding complexity and texture.

RésistantsA kind of Super Organic

Résistance ∼ A resistant grape variety is a cross between a European vine with recognised oenological capabilities and a disease-resistant wild vine originating from the Americas or Asia. (Pistil-Etamine) It is a natural cross, the result of manual pollination (pistil-stamen), as natural as, for example, Syrah, which is the result of crossing Mondeuse and Durezat. This cross with an inherently resistant wild vine means that the vine is immune to its two worst enemies: powdery mildew and downy mildew. What's more, it requires up to 14 times less treatment than when using organic growing methods, resulting in significant savings in terms of energy, water and labour, as well as a much smaller carbon footprint.
Natural ∼ Because the organic grapes are so healthy and pure, we decided to vinify them with indigenous yeasts and not add any additives or sulfites during the process.
Virtuous ∼ We owed it to ourselves to be as virtuous in our packaging as we were in the making of our liquid, so we opted for eco-designed packaging using: a natural wax seal instead of an aluminium capsule - 100% French cork from our forests in the Roussillon region - a lightweight bottle (395g) made in Albi, less than 80 km from the vineyards – and a label made from recycled alternative fibres.

PierreCrafter of wines

The citadel of Carcassonne ∼ Pierre grew up between the modern town (lower town) nd the old "citadel" (upper town), (ville haute)a playground full of wonders for the “young lad from the citadel” who even then tasted wine from the tip of his finger. Today, he and Antonin have decided to produce "vins de copains" (wines to share with friends) at the foot of the city's fortifications, in the Occitan and Cathar South of France, a region that is currently causing a stir in the world of wine.
The Marin & the Cers ∼ Carcassonne's fortifications are the perfect vantage point from which to view the wine country that peacefully surrounds the city, bordered to the west by the Malepère, to the east by the Minervois and the Corbières, and to the south by the foothills of the Pyrenees. The IGP Cité de Carcassonne covers a 20 km radius around the fortifications. Its vineyards benefit from a dual climate with two alternating winds: the Marin, a hot, humid Mediterranean breeze, and the Cers, a dry, temperate Atlantic wind. This harmony results in elegant, well-balanced varietal wines. The climate of the vineyards benefits from two alternating winds: the warm and humid Marin, which blows from the Mediterranean, and the temperate, drier Cers, which blows from the Atlantic. This perfect harmony helps produce varietal wines that are elegant and well-balanced.

Plô Grand BâtardA turning point for the Bâtard range!

First "COLLAB" in 2015 ∼ When we tasted the different barrels of the 2012 vintage with Julien Gil, a winemaker from Pomas in the Limoux AOC (3.5 hectares), we let ourselves be guided purely by the pleasures of the senses and brought together two grape varieties that had never been blended together before. To tame the tannic Cabernet Sauvignon, we decided to add 3% Chenin Blanc. The magic happened and the art of blending really came into its own!
The expression of a terroir ∼ In the Occitan language, PLÔ means "small plateau". That of Grand Bâtard extends over a few ares (100 square metres) of vines within the Plô Roucarels vineyards. Nestled in the hills of the Haute Vallée de l'Aude, in the sunny south of France between Limoux and Carcassonne, the PLÔ terroir is a real surprise. In the distance, the almost unreal Pyrenees Mountains form a magical, dreamlike backdrop... Due to their geographical position (350 meters above sea level), the vineyards benefit from an oceanic influence that moderates the area's Mediterranean climate. Here, the cool nights and scorching summers create temperature variations that are conducive to the ripening of the grapes.
Les Petits Bâtard ∼ Two years later, in collaboration with the Serris family(four generations),winemakers from Roubia in the Minervois region, we produced LES PETITS BATARD, a wine made from old Carignans Noir and Blanc grapes, but not aged in barrels.

Brut NatureNaked wines

What makes them special ∼ "By adding a dosage (of sugar) to a sparkling wine, you can smooth out the edges, hide imperfections, add the winemaker's touch.... Here, you can't hide anything, the wine is in its naked, natural state - Brut Nature!" We never add anything to our sparkling wines. They contain only the sugar naturally present in the grapes. The Brut Nature and Zéro Dosage cuvées therefore contain no more than three grams of sugar per litre. In the days of Marie-Antoinette, champagne contained over 150 grams of sugar per litre, much more than the worst of today's soft drinks...
Bubbles "without artifice" These bubbles allow the grape variety and its terroir to express themselves fully. These wines are fabulous with food. Their electric freshness makes for wonderfully elegant and contrasting pairings with iodised dishes (seafood, sushi, etc.) and dishes with unctuous meat dishes (wild salmon, fish in a sauce, white meats...).

IncipiereIn the beginning, there was Carignan

First bottle enjoyed together ∼ The first bottle of wine we drank together under the New York skies was a Carignan, one of our much-loved grape varieties. This varietal, a favourite of the South of France, was very popular at the turn of the 20th century and then fell out of favour for a while. We felt it deserved to be brought back into the spotlight - and the Incipere range was born.
Three wines derived from old vines ∼ A pure expression of the Minervois terroir, an AOC that spans our two departments, Aude and Hérault. It is a real bridge between our origins, resulting in fleshy, tasty wines that are not aged in wood to preserve the freshness of the fruit.

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The Wines

Pet NatThe most natural way to create bubbles

RésistantsA kind of Super Organic

PierreCrafter of wines

Plô Grand BâtardA turning point for the Bâtard range!

Brut NatureNaked wines

IncipiereIn the beginning, there was Carignan

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