We pride ourselves on the diversity of our parcelles which adds to the complexity of our wines.

The Syrah parcelle in the village of La Liviniere (our back garden) and the Grenache/Syrah/Cinsault and Vermentino parcelles in Borie de Moligne are characterised predominantly by silt, clay and limestone slopes.

The parcelle in Felines, with very old Carignan vines, spring from soft clay soil with traces of marble and schist.

The average age of the vines is more than 20 years, with age varying from 5 to 44 years.

The Black Mountains shelter this hillside region trapping both heat and sun during the day providing cold currents in the evening and during night. The resulting high diurnial difference adds to the quality of the grapes.

We belive in the slogan that «good wine is made in the vineyard». Our focus is on organic farming, with minimum treatment of the vines and only with substances in line with organic growing. Soil preparation is performed regularly to avoid use of herbicides and organic fertilisers are preferred to chemicals. When pruning, focus is on limiting yield to increase quality.

Harvest of the grapes is done manually, with family and friends both from abroad and from the village.  

For the white wine and Rosé destemming is performed before the wines are being pressed gently in a pneumatic press and then fermented in temperature-controlled stainless steel tanks. Fermentation temperature is around 16 degrees.

For the red wine destemming is performed before the wine is being fermented, either in temperature controlled tanks (for the Hibou) or in 400 L French oak barrels (for Cuvee Somi). Fermentation temperature is around 24 degrees.

Some 4-5 months after fermentation and maceration the Hibou red wine will be bottled, while the Cuveée Somi will spend another 12 months in oak barrels before bottling.