Le Clos du Gravillas was born from the work of a young Narbonne/US couple, Nicole and John Bojanowski, who set up among the terroirs of Saint-Jean-du-Minervois back in 1999. At a height of 270 metres on the Causse plateau, the domain benefits from the precious cool air that descends from the Montagne Noire on summer nights. Carignan is the star of the show here, but it is not the only variety to thrive in this limestone soil studded with white marine fossils. The Bojanowski's operation is organically certified: no weed killers are used, the microbial life in the soil is encouraged, and biodynamic preparations are produced to strengthen the vines' immunity. The result: rich, pure reds and floral, mineral whites.

Lo Vièlh is made exclusively from Carignan. The wine is fruity but has plenty of tension, as is to be expected from a limestone terroir. Green harvesting reduces yields and allows air to circulate around the grape clusters. These clusters are pressed by foot at harvest time and macerated for one month. The lees are stirred regularly throughout the élevage period, which is usually for one year.