About the Domaine
Nicolas Dutour—a skilled enologist and agricultural engineer—has spent more than a decade guiding over 60 organic domaines and cooperatives across the Languedoc as a viticultural and winemaking consultant.
In 2022, one of Nico’s longtime clients—Domaine du Clos Roca, an organic estate in Nizas between Pézenas and Clermont l’Hérault—came up for sale. Having worked closely with the retiring owners for many years, Nico was the natural choice to carry the domaine’s legacy forward. In 2023, after a decade as consulting winemaker, he became its owner. Today, on the estate’s 15 hectares, 13 are planted to organically farmed vines, with 2 hectares left uncultivated to promote biodiversity. Farmed organically for nearly 20 years and certified since 2010, the vineyards yield a diverse range of cuvées spanning Vin de France, IGP Hérault, AOP Languedoc, and AOP Languedoc Pézenas.
Drawing on his extensive network of organic growers, Nico also runs Villa Roca, a dynamic négociant project that complements the estate’s own production.
The goal for both the domaine and for Villa Roca is simple and unwaivering: craft authentic wines from organically farmed vineyards that remain accessible in price without compromising quality. The results are just that—bright, well-crafted, easy-to-enjoy wines that overdeliver for their price. In a wine world often swept up in excess and pretense, Nico’s wines offer a welcome reminder: good wine should be a pleasure, not a puzzle.
View Label
Region: Languedoc
Appellation: Vin de France
Grapes: 70% Sauvignon Blanc, 30% Grenache Blanc – in 2024 all grapes for this wine were sourced from Organic growers located less than 20km from the Domaine in Nizas.
Average Vine Age: 15 to 25-years-old
Altitude: 65 to 165 feet (20m-50m)
Soils/Terroir: Deep limestone-based soils.
Farming: Organic
Harvest: Machine harvested
Yield: 50 to 70 hl/ha depending on the grape variety.
Winemaking: Each variety and parcel were harvested separately and directly pressed upon arrival in the cellar. The juice undergoes 2 days of cold settling, then is racked off the gross lees into stainless steel tanks for fermentation. After the completion of alcoholic fermentation, a dose of sulfur was added to the wine to block malolactic fermentation.
Maturation: The components were aged separately for 2 months in stainless steel tanks, then blended and transferred back to stainless steel tanks to await bottling. 2 weeks prior to bottling the wine undergoes a light filtration and another dose of sulfur was added.
pH: 3.3
Sulfur: 75ppm total SO2, 20ppm free SO2
View Label
Region: Languedoc
Appellation: Vin de France
Grapes: 80% Cinsault, 20% Grenache – in 2024 all grapes for this wine were sourced from Organic growers located less than 20km from the Domaine in Nizas.
Average Vine Age: 15 to 25-years-old
Altitude: 65 to 165 feet (20m-50m)
Soils/Terroir: Deep limestone-based soils.
Farming: Organic
Harvest: Machine harvested
Yield: 50 to 70 hl/ha depending on the grape variety.
Winemaking: Each variety and parcel were harvested separately and directly pressed upon arrival in the cellar. The juice undergoes 2 days of cold settling, then is racked off the gross lees into stainless steel tanks for fermentation. After the completion of alcoholic fermentation, a dose of sulfur was added to the wine to block malolactic fermentation.
Maturation: The components were aged separately for 2 months in stainless steel tanks, then blended and transferred back to stainless steel tanks to await bottling. 2 weeks prior to bottling the wine undergoes a light filtration and another dose of sulfur was added.
pH: 3.5
Sulfur: 80ppm total SO2, 30ppm free SO2
View Label
Region: Languedoc
Appellation: Vin de France
Grapes: 60% Grenache, 40% Carignan – in 2024 all grapes for this wine were sourced from Organic growers located less than 20km from the Domaine in Nizas.
Average Vine Age: 15 to 25-years-old
Altitude: 65 to 165 feet (20m-50m)
Soils/Terroir: Deep limestone-based soils.
Farming: Organic
Harvest: Machine harvested
Yield: 50 to 70 hl/ha depending on the grape variety.
Winemaking: Each variety and parcel were harvested separately and de-stemmed upon arrival in the cellar. The whole berries are macerated in a combination of stainless-steel tanks, concrete tanks, and large neutral barrels. The whole berry maceration lasts 6 days with light pump-overs done only during the first 2 days of maceration. On the 7th day the grapes were pressed, and the juice continues fermenting in a combination of stainless-steel tanks, concrete tanks, and large neutral barrels. Fermentation lasts 10-15 days, depending on the vintage, and a low dose of sulfur was added after the completion of malolactic fermentation.
Maturation: The components were aged separately for 2 months, then blended and transferred to stainless steel tanks to await bottling. 2 weeks prior to bottling the wine undergoes a light filtration and another dose of sulfur was added.
pH: 3.5
Sulfur: 54ppm total SO2, 25ppm free SO2
