The history of Domaine d'Adrien begins in 2016, when Adrien, a young Belgian from Liège, at the end of his studies at the agricultural school of Ciney, decides to settle in the Hautes Corbières between Narbonne and Perpignan. in the south of France. He begins by settling on 15ha of vines from which he brings the grapes to the local cooperative. In 2019, he acquired 2 plots of old Grenache Noir to start his own vinification. This is the "Kick off 2019" vintage. Following the first cuvée, the desire came to him to create his own domain and a range of Red, White and Rosé. For this, he buys new plots for a total of 4ha vinified in a garage. In 2020, Saskia, originally from Corrèze (France), comes for the harvest, and falling in love with the region and the winemaker, decides to stay and participate in the adventure with Adrien. Claude, Adrien's dad, also embarks on the adventure and takes care of all the administrative and commercial part for Belgium of the estate's wines. In 2021, they buy a domain with a wine cellar and 7ha more already certified in organic farming. The estate currently comprises a total of 24ha. In 2023, the Domaine d'Adrien grows and changes its name to Domaine Montluzia, meaning Mount Light in Occitan. The vines are grazed after the harvest by horses, green manures are sown to nourish the soil, limit erosion and promote biodiversity. The estate's grape varieties are Carignan, Grenache, Syrah, Muscat, Lledoner, Grenache Blanc and Gris, Rolle. The plots are fragmented and bordered by natural hedges and scrubland on schist or clay-limestone soils. During the harvest, the grapes are harvested and sorted by hand in 13kg crates. They are then vinified in stainless steel vats, once fermentation is complete, they are pressed in an old wooden press. Our wines reflect our terroir: powerful, aromatic and fruity. For Our Vines; In the vineyards, our objective is to produce good grapes while respecting the soil and the plants. This involves bringing back biodiversity (whether in plants or micro-fauna) in soils that have been chemically worked for years for certain vines. For this, we sow green manures in the fall (with several objectives: cover the bare soil, limit erosion due to leaching by the rains, bring organic matter to the soil, flowers for pollinators). We try to work the soil as little as possible in the old vines: no ploughing, mowing in the spring to manage grass growth, crushing the vine shoots on site to add organic matter. We put in place a soft pruning that respects the flow of sap from the vine. For green work, disbudding and suckering naturally follow pruning. During the treatments, we limit the doses of copper and sulfur as much as possible and we spray plant infusions to make the vines naturally more resistant to diseases and pests. We maintain the hedges naturally present around our vines and we are experimenting with an agroforestry plot by planting fruit trees in the middle of a century-old plot of vines. For the Cellar; In the cellar, during the harvest, we bring the healthiest possible grapes by first sorting the bunches at harvest in crates and then in the cellar during the vatting of the grapes. We work with indigenous yeasts with yeast starters and we support the fermentation process by controlling temperatures. We avoid adding inputs and we limit the use of sulphites. We do short aging on the whites and rosés (3 months in stainless steel vats) and longer aging on the reds (12 to 24 months in stainless steel vats, concrete or barrels). For bottling, we choose a day in accordance with the lunar calendar. We use light bottles, recycled corks with natural glue, no counter labels to limit paper and glue, no caps or wax to avoid waste production.