If he abandoned, almost 20 years ago now, the frenetic world of information technology for the love of vines and of wine, it was with the intention of making good, very good, Fronton.

Today, Guy Salmona works about fifty hectares organically, playing on the nuances expressed by his “terroir” like a passionate musician. He is a true virtuoso of the Négrette and the blends made with it…. all in perfect harmony.