Surrounded by meadows, woods, and cereal fields, the 12 hectares of vineyards on the Lihour family farm are cultivated organically in the commune of Monein.
Between earning his BTS in viticulture and oenology and taking over the estate in 2014, Franck Lihour honed his craft through harvests and cellar work in Corsica, Burgundy, Champagne, Napa Valley, and South Africa.
Working with endemic grape varieties — Petit Manseng, Gros Manseng, Petit Courbu, and Camaralet — he relies on indigenous yeasts, minimal sulfur use, and aging in demi-muids, barrels, “cigars,” large oak vats, and sandstone eggs to produce wines that are both distinctive and deeply rooted in their terroir.