"Un Gros Rouge? ... Un Vin Vert?" ... Those were the options in 1960s French cafes. The Midi didn't produce much white and the only one worth having was the Vin Vert made in the remote hills towards the Pyrenees. Vin Vert. Green Wine?! Well, not really green. A tinge. But that gives you the flavour - gooseberry, cut grass, limes ... a real thirst-quencher. Good Vin Vert was mountain-fresh! It's so cold up there. The wind is wicked so the grapes just ripen and no more. Local expert Andree Ferrandiz has helped us re-create this with fruit she found in the high-altitude vineyards of Limoux. Here, cool conditions give a crispness to slake any thirst, but with bags of flavour.