Roussillon
The label on the bottle makes you want to listen again to the Massive Attack album, and it will sublimate this southern, clearly Mediterranean juice, on exotic notes, dried herbs, sun-drenched white fruits... Smooth palate, beautiful volume, long finish.
45% Maccabeu, 45% Grenache blanc, 10% Vermentino, from vines grown organically and planted mainly on a marl and limestone terroir. Manual harvest in small crates. Vinification: direct pressing in a pneumatic press for the Grenache and the Maccabeu, destemming then a week of maceration for the Vermentino. 9 months of aging in 15hl and 20 hl casks for the Grenache Blanc, in vats for the Maccabeu and the Vermentino. Blending, light filtration on a cellulose plate and just a micro-dose of sulphur added before bottling.
Jean-Philippe Padié is an unmissable Roussillon winemaker. After studying at the Montpellier School of Agronomy, he trained and worked alongside Gauby and Mas Amiel, very famous estates in Roussillon and in Domaine Plageoles in Gaillac. Southern terroirs that he deepened before settling in 2003 in Calce, which has since become a bastion for natural wine. 20 years of Domaine Padié, with the...
All wines
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
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