Once upon a time….
The adventure began in the spring of 2018, on the lands of Montpeyroux, located in Hérault (Languedoc), in the renowned terroir of Terrasses du Larzac (AOC).
Florian grew up in a family of winemakers in Germany, at Weingut Clemens Busch, a Moselle vineyard known as pioneers in organic winemaking and renowned for the finesse of their Rieslings. Initially, he pursued studies in aeronautics but eventually shifted to viticulture and oenology at the University of Applied Sciences in Geisenheim, Germany. This solid four-year program allowed him to deepen the knowledge and experience he had already gained at his family’s estate, Clemens Busch. www.clemens-busch.de
He then honed his skills further through various experiences abroad, both in vineyards and cellars, notably in France and New Zealand.
Paola, on the other hand, worked in sales and export of organic health products, both in France and internationally. Always passionate about traditional herbal medicine, she ventured into planting olive trees and aromatic plants, and in 2017 began a career change by earning a Professional Agricultural Operations Certificate.
In 2018, the winemaker-oenologist and the herbalist embarked on their journey, progressing step by step, growing from 0.35 hectares to 9 hectares of polyculture by 2023.
The Vineyard at the Heart of Terrasses du Larzac
In 2018, we created our estate by acquiring a vast wooded area, at the heart of which nestled an old Carignan vineyard, and arable land bordering the Lagamas stream. A bucolic setting surrounded by forests of bay laurels, wild roses, hawthorns, acacias, poplars, and elder trees. A haven for wildlife, a place of peace on earth, and the perfect spot to plant our roots.
From the beginning, all our vineyards have been cultivated and certified Organic Agriculture by Ecocert (FR-BIO-01). Since 2023, we have also been certified by DEMETER, the biodynamic farming label.
Working the land organically and biodynamically has always been a natural choice. We adopted agricultural practices that promote soil life and biodiversity from the outset.
The ground cover is “spontaneous” for much of the year, depending on water stress. Certain parcels have been sown with cover crops to ensure good vegetative cover, provide organic matter (such as composted cow manure), improve soil life, and attract beneficial organisms. We intervene based on observations and specific needs.
We apply compost, biodynamic preparations (500P), plant infusions (horsetail, nettle, etc.), or hydrosols (such as noble laurel) to strengthen the vines.
Here and there, we interplant with other fruit trees, both small and large (barbary lycium, Provence jujube trees, Roussillon apricots), as well as drought-resistant aromatic plants.
Harvesting is done manually, bringing together positive human energy, respect for living ecosystems, and careful selection of ripeness to naturally express the terroir.
The Terroir of Terrasses du Larzac in Languedoc
Our vineyard is located at the foothills of the Larzac plateau, a climatic zone characterized by significant temperature variation. It is both sheltered from the influence of the northern winds and relatively cool at night, thanks to the proximity of the Larzac and its distance from the sea, especially during the summer months.
Our Grape Varieties
The estate currently consists of 8 hectares of vineyards with 6 grape varieties, including 2 white varieties and 4 red varieties, spread across the communes of Saint-André de Sangonis and Montpeyroux.
“A living wine is born from a living soil.”
What does biodynamics mean to you?
Here are a few explanations: Being attentive to the soil is the key to every vineyard.
Revitalizing the soil and allowing the vines to root deeply to seek out nutrients. The work involves promoting aerated and balanced soils, populated by microorganisms that encourage the development of humus.
Through good agronomic practices and specific biodynamic preparations (such as horn silica spraying, herbal infusions, and fermented plant extracts, etc.), the vines become more resilient and produce healthier grapes, which helps avoid the use of additives or interventions during winemaking.
Our vinification in the cellar
In the winery, our winemaking process is minimally interventionist.
Our wines are made without embellishment. Fermentation is spontaneous, using indigenous yeasts. These yeasts are unique to our terroir and reflect the life and balance of the soils in the vineyard.
The wine is neither fined nor filtered.
Sulfur is used in minimal quantities, only when necessary.
We use direct pressing or macerations, with or without stems, as we enjoy exploring the different extraction methods. The maceration times vary depending on the vintage, alcohol levels, and tannins. Pumping over, punching down, and pressing follow the harvest rhythm… as we guide the grape on its journey to wine!
Our aim is to maintain balance and finesse.
Aromatic Plants
We grow and process our own aromatic plants into delicatessen food and wellness products.
Discover our range and availability in the online shop.
Olive Groves
We grow several varieties of olive trees, ranging from young olives to centennial ones, over an area of 1 hectare. We have chosen to produce a multi-varietal organic olive oil and table olives, including the Lucques from Hérault.
.
.
