Stanislas Wallut took over Domaine de Villeneuve in 1993, achieved organic certification in 1995, and biodynamic certification in 1998. The estate consists of 12 hectares, divided evenly between 6 hectares of Châteauneuf-du-Pape and 6 hectares of Côtes du Rhône (located at the border of the Châteauneuf-du-Pape AOP). The Châteauneuf-du-Pape vineyards are all situated in the northern part of the AOP, in the lieu-dit “Palestor.” These vineyards, which are located around the winery, consist of 10 micro-parcels based on two distinct soil types: 50% red clay and pebbles known as “galets roulés,” and 50% sand and silt. This diversity of soils creates a unique balance and expression in the blend. The estate is home to many old vines, with an average age of 60 years, and several parcels exceeding 100 years, particularly for Grenache and Clairette. The vineyard’s yield is notably low; in a good vintage, Stanislas harvests around 20 hectoliters per hectare. This low yield is due to the age of the vines, which produce less fruit but offer far greater concentration and complexity.

In the cellar, Stanislas strives to create a lighter, more drinkable style of Châteauneuf-du-Pape, with softer tannins and greater freshness—an ambitious goal in such a hot and dry region. He is often among the first to harvest, seeking the earliest possible ripeness.

The winery operates as a gravity cellar, eliminating the need for pumping at all. The maceration is more like an infusion than an extraction, aiming for delicate and elegant tannins, punch downs are minimal.

No oak is used in the winemaking process. Stanislas relies solely on concrete for both fermentation and aging, preserving the purity of the fruit and energy while allowing the wine to age in a neutral vessel. No additives are used during vinification. The wines undergo spontaneous fermentation, with only a small amount of sulfites added at bottling to prevent deviations and ensure a clean, precise taste. These wines are natural, but embody the essence of classic winemaking.