Domaine Thomas Chany

Though I did not come from a winemaking background, my passion for wine was ignited through countless enriching encounters. As a nature and agriculture enthusiast, I didn’t hesitate to pursue a BTSA (post-secondary diploma) in viticulture and oenology right after high school. This education allowed me to dive deeply into the world of winemaking, from vine-growing to oenology, and even the technicalities of agricultural machinery. I had the privilege of training with Yannick PELLETIER, a renowned artist in natural wines from the South of France, and Luc BETTONI, who taught me a precise approach to vinification. At just 20, an opportunity arose to reclaim an old Carignan vineyard, and I found myself producing wine with minimal resources. While challenging to only vinify once a year, it’s been a journey filled with learning, mistakes, and dedication that helped me craft wines that truly align with my preferences – FRUIT-DRIVEN! When it comes to terroir, I have a preference for stony soils. The clay-limestone hills of Saint-Chinian are full of mineral-rich gems. Today, I cultivate 2.2 hectares across three distinct terroirs: Villafranchian alluvial deposits, calcareous conglomerates, and Jurassic limestone gravel. My ambition is to reach a production of 9,000 bottles within the next year. All my vineyards are farmed organically, respecting both life and the environment. I practice shallow soil work, mowing, and occasionally manual hoeing. The wines are fermented using indigenous yeasts (naturally occurring on the grapes), resulting in wines that express their terroir to the fullest, showcasing the acidity of limestone and chalky tannins.