This domaine, established in 2001 by Marjorie Gallet, has a very evocative name. Located in Montner, in the Roussillon, it boasts 25 hectares of old grape varieties (Carignan, Grenache, Maccabeu, and Syrah) which exude depth and character. Struck by the Roussillon region’s “violent nature”, and charmed by the diversity of its terroirs, she is forging ahead with her husband Stéphane, motivated by the clear conviction that “nature is fundamental, the place confers its energy to the wine, the Roussillon light brightens without burning”. Biodynamic principles are applied in order to produce wines in her image, “at once strong and elegant”. Although the region experiences high summer temperatures, the grapes remain unscathed. The presence of old schist allows the vines to develop long roots and tap cooler depths. Yields are limited to 15-20hl/ha, making these wines intensely concentrated. Since 2008, Marjorie Gallet has been assisted by Stéphane and they tend the parcels organically (having achieved certification in 2011) and biodynamically (certified in 2013). In the cellar, the aim is to retain as much of the freshness of the fruit as possible using simple but precise ageing techniques. This fine, innovative domaine is definitely one to check out.
At the end of 2023, the couple gave up a part of the estate to Thibault Ponthier. They have been accompanying the new owner for several years now.

Llum means light in Catalan, the perfect name for this dazzling cuvée. It has a deep, yellow colour and its nose is an explosion of white fruits and floral notes. On the palate, it has an intensely mineral attack and a supple, elegant mouthfeel. It will pair nicely with delicate fish, or alternatively with white meat after a few years of ageing in the cellar. It can be kept for up to around 10 years. The old Grenache Grise and Maccabeu vines are found on the north face of the Pyrenees’ Força Real, where they grow in rich, schist soils. Marjorie and Stéphane Gallet grow their plants biodynamically and opt for very low yields (15hl/ha) during the manual harvests. Once pressed, the grapes are fermented using indigenous yeasts. The wine is matured in 228- and 500-litre used barrels.