The producer has selected two types of terroirs: 100-year-old vines growing at high altitudes which lend freshness and arid Mediterranean soils where the vines grow alongside the garrigue shrubland. The grapes are handpicked at their peak of maturity. 60% are vinified in whole bunch while 40% undergo a traditional vinification . The traditionally vinified grapes are left to macerate for approximately 14 days while the whole grapes maceration lasts between 5 and 12 days. The exact duration is determined by daily tastings.

The wines are racked at the end of alcoholic fermentation and are transferred to 225-litre barrels where they undergo malolactic fermentation. We have selected two types of terroirs: 100-year-old vines growing at high altitudes which lend freshness and arid Mediterranean soils where the vines grow alongside the garrigue shrubland. The grapes are handpicked at their peak of maturity. 60% are vinified in whole bunch while 40% undergo a traditional vinification . 

Laurent Delaunay is a passionate winemaker who has become a recognized specialist in Languedoc wines through his wine-merchant business, Badet Clément & Cie, which he founded in 1995. He represents the fifth generation of a Burgundian family of producers and negociants.

Feathered game, cured ham, spicy cuisine or Japanese dishes.