# Une Vie La Nuit (NV)

- **Producer:** Domaine Hors Champ
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah, Grenache Noir
- **Region:** Languedoc-Roussillon, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €23
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, violet, rose, black pepper

## About this wine

Domaine Hors Champ is a micro-négoce venture established in 2017 by winemaker Cyril Fhal of Clos du Rouge Gorge together with Alice Gendron. Following severe droughts in Roussillon in 2016 that significantly reduced estate harvests, Cyril partnered with trusted organic growers in high-elevation mountain sites around Montalba and Trévillach. Sourcing from vineyards up to 600 meters above sea level allows the domaine to craft wines with natural tension and lower alcohol levels, defying the historically heavy style of the region. The distinctive front label features artwork by Rembrandt.

## Interesting facts

- Created in response to severe 2016 droughts in Roussillon that drastically cut estate grape yields.
- The front label showcases artwork by the renowned Dutch master painter Rembrandt.
- Grapes are harvested from high mountain vineyards at 600 meters elevation to preserve natural acidity.
- The winemaking relies on an ultra-gentle 5-day infusion maceration rather than mechanical extraction.

## Food pairing

The bright acidity and supple, fine-grained tannins cut cleanly through rich fats in roasted or grilled meats and charcuterie. Its vibrant, crunchier red fruit and herbal nuance harmonize exceptionally well with savory Mediterranean ingredients like rosemary, capers, and olives without overpowering the dish.

## Wine making process

The grapes are harvested by hand by the estate team and vinified using minimal intervention techniques. Fermentation occurs spontaneously with indigenous yeasts in concrete vats. The process utilizes whole-cluster maceration for roughly five days through a very gentle extraction approach referred to as infusion. Following pressing, the wine ages on fine lees for 8 to 10 months in concrete tanks or neutral, large-format oak barrels. It is bottled unfined and unfiltered, with only minimal sulfur added.