Emile is an aspirant of Sunday working tirelessly between the two soils of heart: The slopes of Vendome and Clairette of Languedoc .
The wind on the land south never seems to stop. Old vines are won by the ravages of time, leaving some areas, the vacuum. The feet and missing are called here the "Sunday". In the ranking, which is that one size or harvest, these missing break rhythm and leads to a break.
Emile needs time for its wine , the maceration time, two months, time to let him rest, without sulfur . As he likes to say, "in the selling price of the bottle, there's time."
His wine tells a little story, that of Clairette white and Cinsault in red, the grape varieties of origin of this magnificent land of Aspiran. "When I was a student at Montpellier , they drank either the Clairette , light or funny as the wines cinsaults. That was what cannons, simple wines to drink to have fun. Well, that's how I do with old vines over 100 years as to the Clairette . I make wines of freshness of the fruit. "
Emile militates against the standardization of techniques, refusing repeated onslaught of technology and chemistry, preferring to stress, adaptation to climate variability and the idea that a wine each year, is necessarily different. "Anyway," he says, "when things are easy, I'm bored." This is certainly why it ensures only take small bottles, less energy to be designed as to be transported. And he continues this requirement on the adhesive labels, recyclable paper, the cork etc ...
Emile is the wine touching, proximity, intimacy, while remaining as possible available to as many people, especially not for an elite, intellectual or portfolio. Its wines provide new insights on the fineness of the fruit as Cinsault , while lace, very long finish and subtly vinous, with matter. Amaze you!
