Preserving the fundamental constituents of Guirardel's wines DNA whilst making the best use of today's knowledge and tools in order to improve them; being able to capture in each bottle the complex flavours from the tiniest ounce of our land: this is our course of action. Perpetuating the strong link between those who make wine and those who drink it is our reward. Being 18-year-old on average, our vineyards are of Petit Manseng (75 %) and Gros Manseng (25 %). Established for several centuries, these endemic varieties are adapted to our microclimate. The pruning is short to favor the quality of the grape and the health of the plant by limiting the yield. We started the conversion to organic culture in 2012 and received the official certification for it in 2015. We work in favour of the installation of a balanced eco-system which does not depend on regular use of fertilizers. We do not use any weed killer and lower as much as possible the usage of phytosanitary products (even the organic approved ones). We use essential oils, dye mother, herbal infusions to stimulate and help the immune system of vines. All done by hand, with family or with friends, and always in a good mood, the grape picking is only made when the sun is out. By successive passes from the middle of October until mid-December for late harvests, each grape is taken at the perfect maturity. Only the yeast from the cellar or from the grape's skin are at work; we do not introduce any exogenous organism in our production process. Each cask will develop its own and unique personality, depending on natural parameters far too complex to be fully controlled. One fruity, one floral, on spices or crystallized fruits, on the sweeter or tenser side: the final combination of these individualities will give the richness, the depth and complexity of each wine from Guirardel. The blend happens in stainless steel vat. The final balance is reached after 3 to 12 months. The highest the diversity and complexity of the barrels composing a wine, the longer the mix time needed to reach a homogeneous aromatic structure. Finally, bottles will be kept for several months, regularly tasted to be released when they deliver their full potential.