100% Syrah. 6-day maceration of partially crushed whole clusters, pressing, and fermentation in stainless steel tank. 3 months of aging in stainless steel tanks, followed by 4 months of maturation in 300L oak barrels.

La Voluta

With simplicity and patience, we work in search of tastes, intentions and emotions. We nourish this project by combining our passions and drawing inspiration from our experiences.

La Voluta, inspired by Koru, is expressed through the vine and wine, but also through our lifestyle and in a chosen environment.

On 7 hectares of Hautes Corbières vines, in Cucugnan, we observe and question each intervention, on its necessity and its impact on living things. The work is artisanal, as manual as possible. In the cellar, the intentions are the same. Work patiently, simply, to preserve the qualities of the grapes.
We want lively, healthy, and free wines.

La Voluta was born in 2014, following Anna and Jean Benoit’s trip around the world, where they both became inspired by diverse winemakers who shared with them their knowledge, experiences, and hardships. Now settled on 6.5 hectares of vineyards in Cucugnan under Quéribus Castle in the Hautes Corbières, they seek to bring creativity, identity, and sincerity to their work. From the vineyard to the cellar, everything is done as naturally as possible. For Anna and Jean Benoit, nothing is decided and fixed in advance, as they like to progress to the rhythm of the seasons and the wines, learning from their successes and their mistakes. The vineyard plots are located on two main islands surrounded by scrubland and are planted with 20 to 70-year-old vines of Grenache, Carignan, and Syrah, as well as new plantings of Macabeu and Grenache Gris. They have been working from the beginning with respect to nature, implementing organic and biodynamic principles in the vineyards. Their quest for a lifestyle in daily contact with nature has led them to find a fascinating terroir, with diverse soils, micro-climates, and grape varieties. The vines are all surrounded by flowers and herbs that give the wines beautiful floral and herbal qualities and aromas. In the cellar, they do a whole cluster fermentations with the hand-harvested grapes and the macerations are generally 3 to 5 days. They work native yeasts and they do not add sulfites at any time, and if they have to they intervene when necessary. They make wines that are alive, digestible, and that they love to drink. For Anna and Jean Benoit, the idea is to create a different wine each time that is a reflection of a specific vintage, terroir and vinification choice. Each wine has its own name, identity, aromatic quality, taste and visual appeal. The wines are thus limited in quantity and are simply unique.