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BioNo chemical inputs used in the vineyard and winery; reduced doses of sulphurBiodyRevitalisation of the soil and the natural defences of the vine by using natural inputs and energy; ultra-reduced doses of sulphurNatVinification without any inputs and/or added sulphur; extremely low or no sulphur content
Les Agudes 2020 - Mas del Périé - Fabien Jouves - Vin de France
Classified as a thirst-quenching wine by the winemaker himself, Les Agudes is a cuvée made from the young vines of the estate (about twenty years old). A blend of Sauvignon Blanc, Chardonnay, Sémillon Blanc, Colombard and Ugni White on hillsides with clay-limestone subsoils.
The grapes are directly pressed after a partial de-stemming. Fermentation takes place in stainless steel tanks, barrels and tuns, and the wine is aged in these same containers for 6 months. A small dose of sulphur is added at bottling.
The colour is almost golden, the nose immediately announces a pretty minerality carried on floral notes. On the palate, the freshness of the fruit predominates, aromas of nectarines are discovered around a slightly honeyed texture. A greedy wine whose first glass calls for the second.
Les Agudes will brighten up your taste buds as an aperitif but will also delight your most beautiful summer salads.
Mas del Périé - Fabien Jouves - Trespoux-Rassiels (46)
Coming from an old peasant family, Fabien Jouves started his career as an oenologist in the Bordeaux vineyards.
It was only in 2006 that he took over the family estate to make Mas Del Périé, 15ha of vines that he very quickly led towards biodynamic viticulture. The young winegrower has a choice terroir, as the vineyard is located on the highest slopes of Cahors (382m altitude).
Fabien Jouves gives his time to the land, and shows us that it is possible to make fresh wines in a warm climate.
The vinification of the grapes is done naturally, no oenological input is added, the wines evolve quietly in vats, tuns or barrels according to their personality.