TERROIR : 10 to 25 year old vines on sandy loam and rolled pebbles soils.

Certified organic and biodynamic.

HARVEST : hand picked

VINIFICATION : Carbonic maceration for 10 to 20 days depending on the grape variety. Pressing then maturing in barrels for 6 months.

Stéphane Morin started as a fashion photographer in Paris before making the move in 2005 to his 12h. estate in the foothills of the Pyrénées. All of Stéphane's cuvées are produced organically, biodynamically, and without any added sulfur.

"In short, the idea of the domain is to make wines close to the soil, to digest with, the least possible screen between the grape and the glass ...."