It was not by chance that he discovered the vine though. His grandfather was already making his own wine out of his few vine stocks. Being brought up by his grandmother in the popular area "La Gazelle" gave him first contact with mother earth. Ludovic could have chosen any career or met thousand other people, but he was attracted by wine growing mediterraneen heritage as soon as his teens. From a short work training at school to his Viticulture and Oenology BTS degree in his hometown of Nîmes, all his life was dedicated to Bacchus. To complete his degrees, Ludovic took his bundle to go and explore further south in the Rioja region in Spain. Discovery, doubt, hope and overall despair when coming across a grape pressing factory. Ludovic had other ideas and work excellence in mind. He quickly went back on the road with one dream, knock on Didier Dagueneau’ s door. He was 19. Dagueneau took him on. He will be his army, his mentoring too. The two years he spent with that emblematic character of the french vineyard will be a significant experience for life to him. The experiment was valuable, dense, rich, not always easy but it showed various possible ways to follow or not. It is up to each one to write and decide. He made the choice of a domaine at Vicq-le-Fesq, in his native south, about 30 kilometers from Nîmes. Back to his roots to start a career path at the age of 25. The domaine spreads over 3 villages : Vicq-le-Fesq, with a winery in a former silkworm farm from the 17th century built in blue clay and three hectares planted with Grenache and Mouvèdre. Souvignargues and Aujargues with three hectares, exclusively planted with Grenache.
According to peasant common sense, the vineyard was cultivated with respect of the living. Following this principle, the Raïole sheep breed was introduced on the farm in the autumn 2013. It is a hardy breed of sheep from the Cévenol Piémont whose presence favours soils life. Besides sheep presence, old vines dedicated to great wine production are grown with no mechanical intervention. When necessary, treatments on the vines are done with herbal teas and essential oils. After sorting grapes directly on the vine, harvest is done by hand in small wooden boxes to preserve fruit integrity. Vinification is done following natural methods, indigenous yeasts and no sulphur input. Only grape. In order to insure the quality of our wines, it is bottled by gravity after insignificant sulphur addition of 1 to 1,5 grams per hectoliter.