In the 1930s and 1940s, the Coteaux de Béziers held the dubious title of the world capital of wine, because the appellation claimed single handedly to produce the largest volume of any region in the world. Whether or not this claim is verifiable, what is certain is that they used the high yielding local grape called Aramon to produce large quantities of low alcohol wine to give “courage” to French workers and soldiers who were legally entitled to a liter of wine per day.

In the 1950s, much of the Aramon was ripped out and replanted to Cabernet, Merlot, Syrah, and other more “noble” grapes. Marc and Anne-Laure Royo were particularly attracted to the Domaine d’Emile & Rose because they had maintained old vines of Aramon. What’s more, the granddaughter of Emile and Rose, had been farming organically since 2001, and lowered yields to produce excellent vins des copains - "wines for friends" that were highly sought-after locally because they were inexpensive and good to drink.

A native of the Béziers region, Marc Royo had been interested in wine since he was fourteen. Many of his childhood friends were from winemaking families, and he dreamed of making his own wine. Without any vineyards and without the money to invest, he spent several decades working as a hydraulic engineer in charge of the regional water supply, living just down the road from the Domaine d’Emile & Rose, whom he came to know well. When Caroline announced she was planning to retire and sell the domain, the opportunity seemed perfect and Marc Royo became a winemaker at last.

The domaine is all farmed organically and has grown to 27 hectares, most of which are rooted in sandy soil in the foothills above Beziers known as the “middle valley.” The majority of the vines are 70-90 years old and are dedicated to native grapes such as Aramon, Cinsault, Carignan Blanc, and Carignan Noir. Yields are a far cry from the past. Whereas Aramon was known to produce 150-200 hectolitres per hectare (around 10-13 tons per acre!), the same vines today are pruned to produce 35-40.

Vinification is done with natural yeasts at cool temperatures to prolong fermentation and produce the same easy-drinking vins de copains that first attracted Marc and Anne-Laure to the domaine. It’s not easy to find organic wines of this quality and price, and requires a passion and commitment to produce them. A big “Merci” to Marc and Anne-Laure Royo for these fantastic wines for the workers of the future!