Introduction

The vineyards are located in the center of the Corbières massif where vineyards , olives trees and truffle oaks are the only possible culture. Ten years ago Jean-Marie Espeut started to cultivate the vineyards owned by his family since three generations. He selected the best parcels for Syrah and Mourvèdre in the mountains of the little village Saint Laurent de la Cabrerisse. That soil is rich on clay and chalk.

This area has very low rainfall and a North-West wind called "Cers" are limiting the use of treatments.

The soils are plough, grapes are manually picked up in a first selection in the vineyards and then transported in crates. A second selection followed in the wine cellar. The berries are after that poured manually into tanks of 500 gallons each. At the beginning of the fermentation punching of berries ( pigeage) is frequently performed manually and then in longer intervals. The fermentation time takes 21 days for the Mourvèdre and 26 days for the Syrah. Half of the harvest is aging in new oak barrels for about 9 month.