Luc Devot was a cook for 7 years, a fisherman for 3 years, musician, animator, educator. He had many lives before becoming a winemaker. He worked his first harvest with Jean-Louis Tribouley, who introduced Luc to natural wines. In the years that followed, many winemakers settled with similar cultivation and vinification methods. Driven by this momentum, and after training with Loïc Roure from Domaine du possible, he became a volunteer at the “La remise” wine fair. Although Luc had often worked in the vineyard, the three years spent at Philipe Wies winery (Domaine de la petite baigneuse) made him realise the reality of the profession to be a winegrower. Luc’s very first vinification was in 2017 and now he works with 4 hectares of vines. All wines are unfiltered, unfined, with tiny amount of added sulfites.

100% Lledoner Pelut, aka “Hairy Grenache,” a wild, indigenous variant of Grenache Noir.

From Bon Raisin:  “Hairy Grenache, also known as Lledoner Pelut, [is] a variant [of] Grenache Noir and an ancient varietal with it’s origins firmly planted both sides of the Pyrenees mountains in Catalonia. After a slight resurgence in the late 1990s, it’s now only possible to find around 250 hectares in production in France, and almost exclusively in the Languedoc-Roussillon.”

The grapes are hand-harvested and carbonically macerated in stainless steel for 8 days. The wine is pressed and completes fermentation in stainless steel, before being transferred to neutral oak for 7 months. The wine is racked back into neutral oak for one month before bottling unfined, unfiltered with a touch of SO2.