Domaine Canet Valette is run by Marc Valette, a young vigneron who cultivated his first vintage in 1992. Marc’s passion for growing evolved to include a desire to produce wine as well.

In 1998 he invested a considerable amount of money in constructing his own winery and a two-story cellar. Fermentation begins in stainless steel on the upper level. Wine then flows to the lower barrel cellar via gravity. The domaine has since expanded to 18 hectares on clay-limestone soil just outside the village of Cessenon. Domaine Canet Valette has been certified Organic by Ecocert since 1999.

Marc takes an artisanal approach to winemaking. The carefully tended Carignan, Cinsaut, Grenache, Syrah and Mourvèdre are picked later than other producers, with yields between 18 and 30 Hl/Ha. They are fermented with extended cuvaison, sometimes for months, and with repeated pigeage, and it’s not unknown for a bare-skinned Valette to jump into the vat and achieve this with his own foot.