The family run Domaine Grobois lies on a sand and clay terroir. The property is a former 15th-century farmhouse that has been converted into a winery. Harvesting is manual and the grapes are sorted on the table. Fermentation takes place in concrete vats and users natural yeasts. Élevage lasts 12 months. Nicolas Grosbois joined the family business in 2008 after working in Australia, New Zealand, the USA and Chile. The vines are planted on 9 hectares divided into 13 vineyard parcels and cultivated biodynamically (DEMETER certification). This is definitely a domain worth discovering!

The "Gabare" cuvée is fermented by natural yeast in concrete vats before ageing for 12 months. When tasting, this wine has a dark garnet colour, a fruity, fine and delicate nose and smoky notes.