Pierre Rousse

Pierre farms five hectares (recently reduced to 1.5 to make space for white varietals) near Limoux, on soils of limestone and clay influenced by both Mediterranean and oceanic climates. A self-proclaimed “radical,” Pierre adheres to a strict natural philosophy: no sulfur, no additives, no heat, no refrigeration, no fining, no filtration—no exceptions. His only tools are indigenous yeasts and neutral vessels, including stainless steel and resin vats, the latter chosen for their subtle porosity. His ethos is simple: “100% grapes—c’est tout!”