Herbalist and Winegrower in Roussillon I finally let the family gene of winemaker express itself in 2018 with the creation of Domaine du Lendemain. In 2017, I was already picking grapes from my father's estate to start future cuvées, then I had the opportunity to save 2 ha from the uprooting of very old vines of gray and white Grenache planted in 1900, my grape variety. preferred by whites. In 2019, 3 ha of Carignan, Lledoner pelut and a sprig of Muscat petits grains complete the Domaine du Lendemain grape varieties. The first cuvées Jeune shoot 18 and Petit bourgeon 19 are born. Names of cuvées in reference to the parts of the plants used in phytotherapy, synonymous with regeneration... In 2020, my father, Bruno Ribière joins me after 30 years of practice on his estate, to support me in my desire to make wines that resemble us, free wines! He brings in his luggage 5 ha of Carignan, Syrah, Grenache and Mataro. Today I am on 8 ha in production with a very variable average yield of 15 - 20 hL / ha - A family, full of (beautiful) stories I had my hands in the ground from an early age helping my maternal grandfather, then my uncle, winegrowers in the Aude. They taught me to observe the influence of the lunar cycles on the fauna and flora, including the vine in particular. Not to mention all his "grandfather's preparations" that our ancestors had passed on to him. Plants and minerals were already present. Then my father, Bruno Ribière settled down in 1993 and founded the Domaine Ferrer Ribière in the Pyrénées-Orientales on the Aspres terroir. The lessons of things continued but also the sensory and spiritual education, whether gastronomic, aromatic... knowing how to use one's senses and one's intuition to develop new nectars each year. Other encounters have contributed to the development of this passion that is the profession of winegrower. It was only natural that I left in 2005 to study agronomy, agrifood and discover other practices, other cultures, other flavors in France and Europe (anchovies, beer, whisky, peanuts and chocolate ) In 2020, I graduated Herbalist after 3 years of school, herbalism having been abolished by Pétain in favor of certain phytopharmaceutical lobbies. In parallel I developed a small distillery of essential oils and hydrosols, an association of producers of PPAM and I was picking; a winning combo for the future of green chemistry and agro-ecology! And after 5 years of collaboration with the Domaine Ferrer Ribière, the time has come to get started, to go further in the perpetual learning of the work of the vine and the development of these living juices. There was this desire to save old vines to preserve old grape varieties that are part of the local heritage, endemic to northern Catalonia. I want to work on these old goblets which still have so many stories to tell and which contribute to the beauty of the landscape of the Pyrénées-Orientales. Above all, they are better equipped for a more drastic climatology. And it is to preserve this ecosystem that I recultivate family wastelands. I started with a plot of 70 ares on which I experimented with planting medicinal plants. For the others I create hedges with species other than what the scrubland offers us, presenting medicinal or beneficial properties for the environment called host plants...in short, nourishing lands. - Geographical location – geology In Roussillon, 15 km south of Perpignan, at the gates of Spain, where the Pyrenees chain flows into the Mediterranean and where the Canigou rises, green hills on red and ocher soil are home to the beautiful Aspres vineyards. in which I settled. The Aspres terroir is renowned for its different and complementary soils, the particularities of which explain the personality and quality of the wines. This terroir is characterized by silty-clay and clay-stony soils. Metamorphic and sedimentary rocks result from it such as schists, quartz, limestone... which gave birth to the famous Pyrenean alluvial terraces which bring so much freshness to the wines. A unique climate, punctuated by the tramontane, the wind very present in this region between sea and mountains promotes the well-being of my vines to cultivate the typical grape varieties of Roussillon and ensure healthy harvests without additional inputs. Les Aspres, a bright and arid area of the Eastern Pyrenees, with mild winters where the low rainfall in the region explains why these wines have so many temperaments. This terroir, fortunately, concentrates the meager water resources it receives underground. The sunny, dry and windy climate, combined with the structure of the soil, allows low yields promising intense aromas and robust structures for remarkable wines made from ripe grapes from August. - Vineyard work and treatments The objective is to intervene at the right time and to promote the natural cycle of the vine. By providing it with the necessary minerals and trace elements, it can more easily defend itself in the event of pressure...a healthy vine in healthy, living soil! To do this, do not promote yield through a very short pruning. Limiting competition by controlling weeds while promoting life and soil structure through the addition of composted manure and spraying herbal teas allows the vines to feed and protect themselves. I am also a big fan of basalt, rich in magnesium, "keystone of the living world"! I practice some superficial plowing (5-8 cm) to bury this organic matter using discs and an ecocep. I do on average 2 passages of tillage per year, which is very little. The soil must not be bare in order to better resist the drying out of recent years. The spraying of manure and preparations based on essential oils and hydrolats for prophylaxis or as a cure limits the use of sulfur and copper, which are not necessary due to a favorable climate, stimulates the vines and allows them to fight against certain stress ; water, for example. - Harvest and vinification At the Domaine du Lendemain, the harvest is manual and most often in boxes or stainless steel skips with a sorting table to ensure the quality of the grapes, its “fauna” and the desired phenolic balance so that vinification can be done naturally. Hygiene is my battle horse in the cellar to avoid any contamination and this is where a lot of sensory vigilance is mobilized daily. The musts and then the wines are moved by gravity to keep the structure of the tannins and the wines alive. The aging is done in demi-muid of several wines for certain vintages or in Flextank in the shape of an egg to favor a constant movement in a Living form. The bets are made at home for small volumes under gas or at an artisan bottler. The addition of sulfur is considered according to the quality of the harvest, the history of the grape and the vinification; every vintage is so different. Analyzes are carried out regularly to follow the evolution of the wines and are available on request.