Grapes are destemmed, and macerated for 4 to 5 weeks with regular cap punching and pumping over to allow a soft extraction. The wine is then aged in barrels for a year, without being marked by woody flavors.

This is a structured wine with smooth and delicate tannins and a lively nose displaying real complexity. So mineral, it can’t deny its terroir! A true food wine, matching fine and complex dishes.

Sébastien Bobinet & Emeline Calvez

Sebastien grew up in and around wine. From the age of 7, he was helping his grandfather in the vineyard and cellar. Later, as a young adult, he worked in a wine lab.

He then spent some time in the world of glass- making and it wasn’t until his early thirties that he came back to take over the family business. As the eighth generation of a family of winemakers, Sebastien had some stubbornness to contend with in order to introduce his way of doing things.

But eventually, his hard work and determination won the family’s approval. For a while, he was happy tending his two hectares of vines but on turning 40, the desire to grow and diversify took hold of him. Meeting Emeline had also given him the strength and drive to undertake the new venture he’d been dreaming of.

Before making wine, Emeline was a professional dancer. After an injury she was forced to find a new career path and chose the world of wine. She trained as a sommelière in the famous University of Suze-la-Rousse, finishing first in her group. With her diploma in hand, she came back to Paris to work in the wine shop La Quincave.