Terroir: Clay and Limestone
Ages of the vines: 10 years old for the Syrah, 7 years old for the Cinsault
Vinification: Grapes are hand-harvested. Direct press of the Syrah. Cinsault will gently infused in Syrah juice for 3 to 4 days. After pressing everything, the wine ferments and ages in stainless steel for 6 months. Wine is bottled in March-April the following year. No fining.
Sulphites < 40mg/L
Carolin and Nikolaus were looking for a house in the South of France, not a vineyard. She was an architect and he was running the family’s leather processing business. They visited a property with 8 hectares of vines and fell instantly in love with it. They settled in Fitou permanently and Carolin took an oenology course. They were initially selling their grapes but after interning with Olivier Pithon, she and Nikolaus agreed that it was time to make their own wine. Their wines speak of the garrigue and the sun but with an unexpected freshness.