Jean-Luc and Frédéric Ribes took over their family’s Domaine Le Roc in 1981, and over the years they’ve converted their 38 hectares of vineyards to organics. A younger generation of the Ribes family is slowly taking over operations of a farm that is considered one of the pioneering producers in the Fronton appellation.

This 100% Négrette is sourced from 30-year-old vines rooted in clay soils that are rich in silica and iron oxide. Grapes are gravity-fed into open-topped fermenters without crushing, after which fermentation lasts roughly two weeks. Aging is carried out in used, 20-hectoliter oak casks, usually for about eight months before bottling.