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Type: Orange / Skin-Contact White (Natural / Biodynamic / Low-Intervention)
Region: Roussillon, France
Grapes: 100% Macabeu (Maccabeu)
Alcohol ABV: 10%
Tasting Profile and Key Notes:
Intense yet highly drinkable, with aromas of orange peel, apricot, peach, grapefruit, dried herbs and Mediterranean spices, complemented by subtle floral and mineral notes. Medium-bodied with a rich textural palate, gentle tannic grip from extended skin contact, vibrant acidity and a long savoury finish showing citrus bitterness, herbal complexity and remarkable freshness.
Winemaking:
The Macabeu grapes are hand-harvested from old vines and undergo spontaneous fermentation with indigenous yeasts while remaining on the skins for around four weeks, creating the wine’s amber colour, aromatic depth and fine tannic structure. After fermentation, the wine is aged in neutral 600-litre demi-muids / oak vessels, allowing complexity to develop without adding heavy oak character. It is bottled unfined, unfiltered and without added sulphur, preserving the purity and natural energy of the wine.
Farming:
The grapes come from organically and biodynamically farmed vineyards around Calce in Roussillon, where old Macabeu vines grow on schist and marl soils. The dry Mediterranean climate, strong sunlight and cool mountain influences help the grapes retain freshness while developing concentrated flavours. Domaine Matassa follows regenerative farming principles, focusing on biodiversity, healthy soils and minimal intervention to express the unique character of the terroir.
Type: Orange / Skin-Contact White (Natural / Biodynamic / Low-Intervention)
Region: Roussillon, France
Grapes: 100% Macabeu (Maccabeu)
Alcohol ABV: 10%
Tasting Profile and Key Notes:
Intense yet highly drinkable, with aromas of orange peel, apricot, peach, grapefruit, dried herbs and Mediterranean spices, complemented by subtle floral and mineral notes. Medium-bodied with a rich textural palate, gentle tannic grip from extended skin contact, vibrant acidity and a long savoury finish showing citrus bitterness, herbal complexity and remarkable freshness.
Winemaking:
The Macabeu grapes are hand-harvested from old vines and undergo spontaneous fermentation with indigenous yeasts while remaining on the skins for around four weeks, creating the wine’s amber colour, aromatic depth and fine tannic structure. After fermentation, the wine is aged in neutral 600-litre demi-muids / oak vessels, allowing complexity to develop without adding heavy oak character. It is bottled unfined, unfiltered and without added sulphur, preserving the purity and natural energy of the wine.
Farming:
The grapes come from organically and biodynamically farmed vineyards around Calce in Roussillon, where old Macabeu vines grow on schist and marl soils. The dry Mediterranean climate, strong sunlight and cool mountain influences help the grapes retain freshness while developing concentrated flavours. Domaine Matassa follows regenerative farming principles, focusing on biodiversity, healthy soils and minimal intervention to express the unique character of the terroir.
