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Type: Light to Medium Red (Natural / Low-Intervention)
Region: IGP Côtes Catalanes, Roussillon, France
Grapes: 50% Carignan, 50% Grenache Noir
Alcohol ABV: 13%
Aroma: A wild, savory mix of muddled blackberries, sour red cherries, crushed limestone, and a prominent streak of dried Mediterranean scrub (garrigue/maquis).
Palate: Fleshy but highly energetic; a snappy core of dark berry fruit is propelled by a bright, crunchy acidity and gentle, soft tannins, finishing with a salty, stony minerality.
The hand-harvested grapes (ranging from 20 to 120 years old) undergo a brief 2- to 3-day maceration with 100% whole clusters to emphasize fresh primary aromatics and light tannin structure. Spontaneous fermentation kicks off naturally using only native yeasts inside large, neutral concrete vats. The wine is aged entirely in these concrete tanks on its fine lees to preserve fruit clarity, before being bottled unfined and unfiltered with just a minimal dose of protective sulfur at bottling.
The estate consists of 30 hectares entirely situated in the mountainous commune of Caudiès-de-Fenouillèdes, tucked into the Eastern Pyrenees. Vines thrive at high elevations between 350 and 400 meters above sea level, where hot, sunny Mediterranean days are balanced by harsh winters and cool mountain evening drafts. The soil is a unique, impoverished matrix of clay and limestone mixed with pockets of schist and volcanic stones, which naturally restricts vine yields and injects a distinct mineral tension into the fruit.
Type: Light to Medium Red (Natural / Low-Intervention)
Region: IGP Côtes Catalanes, Roussillon, France
Grapes: 50% Carignan, 50% Grenache Noir
Alcohol ABV: 13%
Aroma: A wild, savory mix of muddled blackberries, sour red cherries, crushed limestone, and a prominent streak of dried Mediterranean scrub (garrigue/maquis).
Palate: Fleshy but highly energetic; a snappy core of dark berry fruit is propelled by a bright, crunchy acidity and gentle, soft tannins, finishing with a salty, stony minerality.
The hand-harvested grapes (ranging from 20 to 120 years old) undergo a brief 2- to 3-day maceration with 100% whole clusters to emphasize fresh primary aromatics and light tannin structure. Spontaneous fermentation kicks off naturally using only native yeasts inside large, neutral concrete vats. The wine is aged entirely in these concrete tanks on its fine lees to preserve fruit clarity, before being bottled unfined and unfiltered with just a minimal dose of protective sulfur at bottling.
The estate consists of 30 hectares entirely situated in the mountainous commune of Caudiès-de-Fenouillèdes, tucked into the Eastern Pyrenees. Vines thrive at high elevations between 350 and 400 meters above sea level, where hot, sunny Mediterranean days are balanced by harsh winters and cool mountain evening drafts. The soil is a unique, impoverished matrix of clay and limestone mixed with pockets of schist and volcanic stones, which naturally restricts vine yields and injects a distinct mineral tension into the fruit.
