Clos FantineCorine, Carole & Olivier
"Science, faith, and art." Three siblings proving schist can sing without sulfur—pure Faugères expression from 100-year-old bush vines, gravity cellars, and the wild garrigue of the Haut Languedoc.
From conventional coop to gravity-fed natural wine sanctuary—how the Andrieu siblings transformed their father's legacy into Faugères' most pure expression.
In 1997, three siblings—Corine (oenologue), Carole (business), and Olivier (vineyards)—took over the family estate in La Liquière from their father Jacques Andrieu. Jacques had been a pioneer of organic viticulture in Faugères and a member of the cooperative at Autignac, but his children would push the philosophy further into radical natural winemaking [^17^][^21^].
The turning point came in 2000: they built a gravity-fed cellar designed to move grapes without pumping, began fermenting only with indigenous yeasts, and by 2004, eliminated sulfur additions entirely [^17^]. This wasn't trendy natural wine posturing—Corine's scientific training at Montpellier guided every decision with rigor and precision.
Their cellar became famous for unconventional practices: opening doors in winter to halt fermentations naturally, allowing them to resume in spring; playing Gregorian chants to soothe the wines; and vinifying each grape variety separately in concrete vats for 18-20 months before blending. The result is wine that captures the wild energy of schist without intervention [^18^][^49^].
"Nature rules, we guide it"—no ploughing, no pumping, no sulfur, no wood. Just schist, bush vines, and the patience of gravity.
The Andrieus reject the tractor-centric viticulture of modern Languedoc. They do not plough their soils—instead, wild grass and flowers grow freely between the gobelet (bush) vines, occasionally strimmed to add organic matter and seeds back to the earth. This preserves water in the drought-prone schist and prevents erosion of the thin topsoils [^18^].
Their vineyards teem with life: partridges nest at the base of vines, spiders control pests naturally, and the air circulates freely through the bushy foliage. They seek to maintain the land on the edge between farm and garrigue—that iconic Mediterranean scrubland of thyme, rosemary, and rock—so vines work slightly to compete without being overstressed [^17^].
In the gravity cellar, there is no pumping, no pigeage (punch-downs), no remontage (pump-overs). Grapes macerate gently in concrete vats for months, with cellar doors opened in winter to allow natural cold to halt fermentation, then resumed in spring. The result is extraction without violence—wines of clarity, energy, and profound schist minerality [^17^][^18^].
We Guide It
La Liquière—where grey, blue, and pink schist meet the garrigue. Three types of slate forcing roots deep into fault lines.
Schist
Grey, blue, and pink schist soils—slaty rocks that lie horizontally, forcing vine roots to seek vertical faults and fissures. This struggle creates wines of electric freshness and energy unique to Faugères [^17^].
Training
All vines are traditional bush-trained gobelet, low to the ground with ample foliage to shelter grapes from Mediterranean sun while allowing air circulation. Removed all trellising to let vines "relax like women freed from corsets" [^17^][^18^].
Method
Zero ploughing preserves soil moisture and structure. Natural vegetation provides habitat for beneficial insects and spiders that attack vine parasites. Partridges nest undisturbed at vine bases [^18^].
From the lantern-light of ancient Aramon to the goat-paths of Terret—Faugères varieties vinified by gravity in concrete sanctuaries.
Cuvée Tradition
The heart of Clos Fantine—mainly Carignan and Grenache with Syrah, Mourvèdre, and Cinsault. Fermented in concrete with 75% destemmed and 25% whole bunches. Gentle délestages for five days, then nothing—allowed to macerate for 18-20 months. Bottled unfined, unfiltered, zero sulfur. Classic dark fruit with schist zest and liveliness [^18^][^21^].
Cuvée Courtiol
Made from the most expressive cépages of each vintage—varies yearly (sometimes majority Mourvèdre, other years Carignan dominant). The 2010 was Mourvèdre with 10-15% Syrah and Carignan. Ripe, full-bodied, with soft tannins that marry into the wine with age. The best barrels of the cellar [^21^][^24^].
La Lanterne Rouge
"The Red Light"—a luminous blend of 50% destemmed Cinsault and 50% whole-cluster Aramon (one of the oldest Languedoc varieties). Seven-day maceration only, then pressed. Lighter in body but deceptively complex—bright red fruits, lively acidity, that grows in the mouth. A favorite among natural wine devotees [^18^][^39^][^43^].
Valcabrières
"Mountain of the Goat" in Occitan—made from 80-90 year old Terret Blanc and Terret Gris vines on poor schistous soils. Part pressed, part whole bunch fermentation. Amber/orange in color, turbid and living. Notes of cider apple, vermouth, fennel, lemon-thyme, and honey. Oxidative, saline, and electric. Label depicts a goat being milked of wine into a glass [^18^][^41^][^45^].
Fantaisie
An exceptionally rare white from the siblings at Clos Fantine. Precise details vary by vintage but represents their experimental side—likely blends of traditional Languedoc whites or unique parcel selections. Made with the same zero-sulfur, concrete-aging philosophy [^33^].
Terret (Barrel)
Not always bottled as a separate cuvée, but mentioned in cellar tastings: Terret aged in barrel using a solera-type system combining multiple vintages. Complex, long, mineral, with slight oxidative notes that refresh rather than tire. A meditation on the variety's aging potential [^18^].
Schist Without Sulfur
Clos Fantine demonstrates that Faugères' schist terroir—historically known for powerful, structured reds—can produce wines of immense purity and energy without sulfur, wood, or manipulation. By vinifying each variety separately for nearly two years in concrete before blending, Corine captures the essence of each grape: Carignan's wildness, Grenache's generosity, Mourvèdre's depth, Aramon's forgotten lightness [^17^].
Their influence extends beyond the bottle. They are stalwarts of the "vin nature" movement in Languedoc, proving that scientific rigor (oenology degrees, careful monitoring) can coexist with non-interventionist philosophy. They drink their own wines daily—"if you don't drink it yourself, you shouldn't sell it"—and have inspired a generation of French natural winemakers to take the region's ancient varieties seriously [^29^].
- Pioneers of zero-sulfur Faugères since 2004
- Gravity cellar fermentation (no pumping)
- Preservation of ancient varieties (Aramon, Terret)
- 30ha of biodynamic/biodiverse vineyards
- Concrete-only élevage (18-20 months)
- Scientific approach to natural winemaking