Peira Levada
Languedoc · Laurens, Faugères · Biodynamic Certified
Alexandre Durand founded Pèira Levada in Laurens, Faugères in 2018. Six hectares across ten parcels on schist, marble and limestone. Biodynamic farming, no additives, no sulphites. The estate's name is Occitan for 'lifted stone' — after the marble menhirs found on the parcels.
Region
Languedoc
Certification
Biodynamic Certified
Subregion
Laurens, Faugères
Founded
2018
Wines from Peira Levada
Shop Peira Levada's wines →Red
4Otium2023
Otium is Pèira Levada's most accessible wine — a blend of all the estate's varieties (Carignan, Cinsault, Grenache and Syrah) from ten small parcels in Faugères. Alexandre Durand vinifies without sulphites using native yeasts. Otium is the best entry point into Pèira Levada.
kr 122
Pachorra2023
Pachorra is Pèira Levada's Grenache — 100% from 10 days of skin contact on marble terroir in Faugères' eastern parcels. More playful and rounded than Carignan Radical but with the same biodynamic precision and zero additives. "Pachorra" is Spanish for unhurried calm — a wine for relaxation.
kr 137
Les Étoiles Filantes2023
Les Étoiles Filantes is Alexandre Durand's even split of Syrah and Grenache, bottled at the domaine in Cabrerolles with no added sulphur. The label, painted by Soline Garry, shows a star in a hammock holding a glass.
kr 152
Carignan Radical2022
Carignan Radical is a 100% Carignan from 80-year-old vines on the schist terraces of Faugères — Pèira Levada's argument for a long-misunderstood grape. Alexandre Durand treats Carignan with 90 days of skin maceration and zero additives to reveal what the variety can truly achieve in the right place.
kr 213
Grapes we work with
About Peira Levada
Pèira Levada is Alexandre Durand's small six-hectare domaine in AOP Faugères, founded in 2018. The vines lie in twelve small parcels set in the woods around the village of Laurens, on schist, marble and granite. The vineyard is worked on biodynamic and organic principles. Everything is aimed at keeping the soil alive — only mineral and plant-based preparations to protect it, and animal manure to feed it. Grapes are hand-picked into crates, destemmed and fermented by gravity on their native flora. No oenological products, no sulphur.