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Location: France, Roussillon
Winemaker: Anthony Guix
Grapes: Grenache, Carignan
Winemaking: 2-hectare plot of 55-year-old vines growing on granite, schist, and gneiss, treated organically and harvested by hand. The wine is semi-carbonically macerated and spontaneously fermented in stainless steel, aged another 6 months in stainless. No fining/filtering and no SO2.
From the importer Zev Rovine: SelectionsDomaine Matin Calme was started in 2006 when Véronique Souloy and Anthony Guix bought an extraordinary vineyard of Carignan and Grenache Noir vines, that are more than 100 years old around Belesta in the Roussillon. In soils of granite, schist, and gneiss at 1,500 feet above sea level, Matin Calme is able to grow fully mature grapes of high acidity and great density without developing wines of high alcohol.
The viticulture is Ecocert certified organic and the soils are tilled by hand. The fruit is manually harvested and gently pressed in a vertical press. The wine is never pumped and the fermentation is completed with only the natural yeasts. There is no SO2 used in the fermentation process and in certain vintages, like the 2008, there is no SO2 used at all. The yield is very, very small at 20 hl/ha and there is no fining or filtration whatsoever. Terroir at its purest.
Location: France, Roussillon
Winemaker: Anthony Guix
Grapes: Grenache, Carignan
Winemaking: 2-hectare plot of 55-year-old vines growing on granite, schist, and gneiss, treated organically and harvested by hand. The wine is semi-carbonically macerated and spontaneously fermented in stainless steel, aged another 6 months in stainless. No fining/filtering and no SO2.
From the importer Zev Rovine: SelectionsDomaine Matin Calme was started in 2006 when Véronique Souloy and Anthony Guix bought an extraordinary vineyard of Carignan and Grenache Noir vines, that are more than 100 years old around Belesta in the Roussillon. In soils of granite, schist, and gneiss at 1,500 feet above sea level, Matin Calme is able to grow fully mature grapes of high acidity and great density without developing wines of high alcohol.
The viticulture is Ecocert certified organic and the soils are tilled by hand. The fruit is manually harvested and gently pressed in a vertical press. The wine is never pumped and the fermentation is completed with only the natural yeasts. There is no SO2 used in the fermentation process and in certain vintages, like the 2008, there is no SO2 used at all. The yield is very, very small at 20 hl/ha and there is no fining or filtration whatsoever. Terroir at its purest.