Vineyard manager at Mas Amiel and then at Gauby, Jean-Philippe Padié now manages his own estate in Roussillon where he cares for some 40 parcels he know by heart.
The vines are farmed both organically and following biodynamic principles. Vinified in concrete tank with native yeasts and without any additives, just a small dose of sulfites at bottling. Padie's approach is simple: nothing is added and nothing is removed. The wines have delicious warmth, richness and structure.