Loic of Domaine du Possible principally grows Carignan and Grenache, but also has a bit Syrah, Mourvedre, Grenache Gris and Macabeu, all grown organically. The types of soil vary wildy from site to site, spanning from clay and limestone, granite, gneiss and schists, with vines on the older side, aged 52 to 105.
The wines are vinified to be fresh, bright and easy-to-drink. Extraction and alcohol remain low, and instead the focus is on fruit, minerality and acidity. Most of the wines are initially foot-trodden, then whole clusters are added, resulting in a spontaneous, semi-carbonic maceration. Charivari is 100% carbonic. Sulfur additions, if any, are decided each vintage, wine by wine. In cases where sulfur is added, Loic never uses more than 10mg for the reds and 20mg for the white, and only at bottling.