Jerome Jouret worked at the family vineyard, then set up his 12-hectare domaine, on the slopes of the valley of "l'Ibie", today called Jérôme Jouret (Before Grange Bartas). In his native region of Ardèche, Jerome spent some time with Gerald Oulstric (domaine Mazel) and Gilles Azzoni (Mas de la Begude) and they exchanged on some new methods and the respect for terroirs. Here everything is worked out to respect the grapes: work on the soils, no chemical fertilizer or synthesis. Jerome and his companion Stephanie make sure that everything is under control in the vineyard. Once you ‘ve got healthy grapes why illtreat them in the wine making process?
A newly built winery optimizes the juices by gravity. The pressing is done the old way (vertical press). At last, wine making is done vineyard plots after vineyard plots to make wines which respect each terroir and the expression of each grape variety. A variety of wines, either from single grape varieties or as a successful blend, light, surprising, frank and organic, simple and complex at the same time.