Terroir: clay-sandy soil.
Age of the vines: 50 to 60 years old.
Vinification: Ludovic uses sheeps in the vineyard; they graze from November to the end of March. He is looking to activate the microbial life in his soils.
Grapes are hand-harvested. Wine is aged for 12 to 18 months in barrels. 15mg/L of sulphite is added before bottling.
A trained sommelier and former pupil of Didier Dagueneau, Ludovic went back to his native Languedoc and opened a wine shop. He also bought 1 hectare of old Grenache Noir planted in 1955 and started making a bit of wine on the side. A few years later, with a few more hectares at his disposal, he sold the shop and went into winemaking full time. His schooling becomes apparent when you taste his wines as he takes Grenache to a level of refinement rarely seen.