Grape variety : Macabeu 100% (1964 vines)
Terroir : Shales
Harvest : Manual in small boxes on August 17, 2022
Vinification : Direct pressing. Cold settling for 48 hours then racked. Alcoholic and malolactic fermentations in three 500 liter demi-muids. Racking on April 4 and bottling on May 9, 2022.
Natural vinification, indigenous yeasts, without oenological inputs and without filtration.
"The B side of a vinyl is not the side of the hits, but it is the side of the nuggets that we like to discover. Side B is also the realization of a second life, the one that maturity and perseverance offer us.”
It was in 2016 that Séverin Barioz came to settle down in Calce, a small village of 220 souls in the Eastern Pyrenees. This native of Lyon had just spent 10 years in Burgundy in the wine world. Calce is first and foremost a story of strong friendships linked in this small village of great human wealth. Calce also has splendid terroirs, multiple and contrasting (limestone, marl and schist), perched at an altitude of 200 meters above the plain and which produce some of the best wines of Roussillon. Almost all of the village's winegrowers work organically/biodynamically. When you want to create truly natural wines with a human dimension, the Calce terroir is an obvious choice. Then in 2019, Mathilde Ceccon joined Séverin in the adventure, bringing African, groovy and sensual B-sides.
The estate currently includes 8 hectares of vines in the town of Calce, cultivated organically and according to the principles of biodynamics. All the work in the vineyard is done by hand by Mathilde and Séverin. Only tillage and certain treatments are carried out mechanically. Our philosophy tends to reduce the carbon footprint of our professional activity as much as possible. The work is longer, of course, but so much more satisfying.
The plots are located on varied terroirs, such as shale, marly shale, or even limestone marl. This wide variety of terroirs present in the commune of Calce is atypical and quite unique.
The work in the cellar is done with respect for each terroir and in the most natural way possible. The grapes are vinified independently for each plot, without inputs (native yeasts, no or very little addition of sulphites). There is no fining, no filtration.
For the whites, alcoholic and malolactic fermentations are carried out in 228 liter barrels (7 years old) then racked around a month before bottling.
The reds are vinified in concrete vats, using the mille-feuille method (stemmed layer, then un-stemmed layer), and/or in infusion (whole bunches and direct pressing). Short fermentations (between 6 and 15 days), then barreling into half a barrel (600 liters - 7 wines) and concrete vats.