Ricardelle is located in the village of Coursan and is now run by the charismatic Lionel Boutié, who converted the estate to organic viticulture. The vineyards themselves can trace their origin to Roman times and are planted on the sandy limestone soil typical of the region. This is not natural Pinot Noir hunting ground, but the vines are planted in the coolest sites and handled with great care, making delicious, aromatic and sappy wines. The Pinot is fermented in stainless steel with 14 days cuvaison and then raised in concrete tanks, while the rose is given 8 hours skin contact before pressing and ferment in stainless steel.