Adèle and Olivier, both holders of the national oenology diploma, settled in 2014 in the Haut-Languedoc, in the Faugères Appellation. They passionately cultivate their 10 hectares of old vines planted on the characteristic schist slopes of this exceptional terroir. 

Over time, 5 hectares of vines located in Olivier’s homeland, in Tourbes, a small village near Pézenas, joined the adventure and allowed them to complete their range under the Côtes de Thongue designation.

Their vineyard in AOP Faugères, located in Fos, a small commune nestled at the foot of the Cévennes, ranges between 200 and 400 meters in altitude. This semi-altitude position imparts freshness and finesse to their wines, two essential characteristics of their production. Here, gunflint, graphite, and small red fruits dominate the aromatic profile. 

The wines from Côtes de Thongue find their uniqueness in the expression of the fruit and a lovely texture on the palate.

The average age of the vines is 40 years, and the grape variety is traditional :

Syrah and old Carignan, complemented by a smaller proportion of Grenache, Mourvèdre, Cinsault, and Lledoner Pellut. The white grape varieties are Viognier, Vermentino, Grenache Blanc, and Roussanne.

The vine management and winemaking are carried out according to the principles of organic farming.

"We are very proud of our terroir, as it allows our wine to maintain great finesse and a beautiful maturity, due

to the significant temperature variation between day and night during the maturation process"

"In the cellar, we work with gentleness but also with precision to extract the best each vintage can offer us"

In order to best respect the work done throughout the year to obtain a beautiful harvest, the grapes are hand-picked and transported to the winery in 25kg crates.

Once on-site, the crates are unloaded directly into the de-stemmer and then transferred to the fermentation tanks using an elevator belt. The grapes arrive in the tank almost intact, and from this raw material, Adèle and Olivier, through their technical skills as well as their sensitivity, vinify their wines to best highlight the characteristics of the appellation and the vintage. Vinification is parcellar, extraction is carried out through pump-overs and manual punch-downs. The fermentation is done using indigenous yeasts, meaning those

naturally present on the grapes.