Didier Barral, natural vigneron, became the 13th generation of his family in 1990 to farm his family estate in the hamlet of Lenthéric in the Languedoc. From the beginning of his career he was sensitive to biodynamics and biodiversity in general. But his estate is vast – 35 hectares – so Didier had to find solutions to be able to naturally fertilise his soil, manage weeds and grasses, etc., etc.... So what was his all-in-one solution? A cow, or rather a herd of them – Jersiases (an Anglo-Normand breed), which graze in his vine rows from October to April. Cattle have in fact become Didier’s other great passion, to which he dedicates a great deal of his time. His meat is now in high demand in Paris, where it’s a hit with gourmets. Didier is a tireless, passionate worker, toiling away on his estate 7 days a week, often until late at night. In the winery: the vinifications are done without sulphur, and are generally hands-off, non-interventionist in spirit. The natural cellar, made without concrete or cement, but rather carved into a hillside of shale rock, provides stable temperatures all year long. It’s an old-fashioned construction, and not entirely watertight (rain often trickles in) – but it’s all part of the return to nature that earned this man such respect – and his wines such renown.