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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
You Fuck My Wine - Mas del Périé - Fabien Jouves - Vin de France
Nice work for this vintage You Fuck My Wine which comes from a blend of vines aged about fifty years. A blend of four southwestern grape varieties, Jurançon Noir, ValdiguiéMerlot and Malbec, from vines planted on clay-limestone subsoils.
As for the majority of his wines, Fabien Jouves works with these grapes as naturally as possible, harvesting by hand and using indigenous yeasts! The whole bunches of grapes are kept in vats for 7 days and fermentation takes place in concrete vats and barrels. The same goes for the maturing process, with part of the juice spending 6 months in concrete vats and the rest in barrels.
You Fuck My Wine is a wine for friends par excellence, its nose is expressive, the freshness of its fruit hides very nice notes of spices. The mouth is fresh and intense and the finish leaves nice rustic tannins.
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.