Vinification - Hand Harvested, 10 days carbonic maceration in neutral oak, 10 mg SO2, Racking in May, Bottled in June, Organic, Biodynamic

Terroir - Marcillac, Aveyron Clayey soil, limestone bedrock 40-year-old vines

For a long time, Nicolas ran a natural wine bar in Paris. From 2002 to 2007 he dabbled in winemaking in the same appellation where his great-grandfather made wine. Then, after purchasing his prized "Le Mauvais Temps" site, he was all in. He's worked tirelessly to restore the natural terroir of this beautiful site, surrounded by forests and all the biodiversity responsible for the unique character of his unique wines. Never any chemicals or pesticide, minimal sulphur, and truly authentic.