Mouressipe is a small natural wine estate in the Vaunage, near Nîmes, with vines set on slopes by the garrigue. The domaine spans 8.5 hectares divided into 17 tiny plots on clay-limestone and blue marl, each worked and harvested by hand.

Founder Alain Allier grew up among vines and long sent his grapes to the village co-op. In 2004 a tasting with natural-wine pioneer Éric Pfifferling pushed him to start vinifying part of his own crop; by 2010 he was making the full harvest at home.

Farming here is certified organic and goes further: gentle tilling, careful pruning, and only composted horse manure for nutrition. Close, daily observation allows the team to keep copper use very low. The goal is healthy fruit and clean fermentations, with no additions or corrections in the cellar; if needed, a tiny dose of sulfur at bottling (under 2 g/hl) is used to keep the wine stable.

Since 2024, day-to-day work has passed to Camille and Pierre, who created GAEC Tarnagas to continue Mouressipe’s path while adapting to warmer seasons. They are refining the grape mix, including plantings of the ancient Languedoc variety Ribeyrenc (2020), valued for late budbreak and its fit on stony, dry soils.

Red wines lean on local grapes like Carignan, Cinsault, Grenache and Syrah; whites include Clairette and other regional varieties. What you’ll find in the glass is straightforward, food-friendly wine that reflects its place and the people who farm it.