Grapes: Chenin + Mauzac
Region: Roussillon, France
Soils: Clay + Limestone
Vinification: Direct pressing of the whole bunches is followed by one night of settling, then the juice is racked off the lees into stainless-steel tanks. Then sugar + yeast are added to the Vin Clair to start second fermentation. Bottled under a crown cap so the CO2 is captured.
Aging: Aged 18 months on the lees
Fining or Filtering: Disgorged
Dosage: 0 g/l
Notes from the Importer: Originally from Lyon, Séverin spent 10 years in Burgundy working in various aspects of the wine industry. During his time in Burgundy he developed a deep passion not just for wine, but also for working in harmony with nature to produce something that others will enjoy. Dreaming to one day make his own wine, Séverin was introduced to Calce by Jean-Philippe Padié who is now his neighbor. Smitten with the richness of the landscape, the great variety of terroirs and the comradery of the Calce vignerons, Séverin decided to stay. The learning curve has been steep for the energetic young vigneron who was able to purchase 4 hectares of mostly old vines in early 2016. However, Calce is a village of strong friendships and great human wealth, and he has learned much from his friends and neighbors.
The 4 hectares of vines are spread over multiple parcels with a myriad of soil types. All vineyards are certified Organic (AB) or in the conversion process, and many Biodynamic principles have been adopted. Apart from tilling the soil, which is done by tractor, all vineyard work is done by hand. Perhaps it is because he has not always been a vigneron, but it is readily apparent how much joy Séverin gets from working in the vines. As with the other growers in Calce, Séverin firmly believes that his most important work is done in the vineyards.
In the cellar, Séverin has adopted a low interventionist approach. Each grape variety and soil type are fermented independently using only indigenous yeasts. Fermentation for the reds is carried out in concrete vats, followed by maturation in used 600L French oak demi-muids. The whites are barrel fermented and aged in 7-year-old 228L French oak barrels. For reds and whites no additives or sulfur are used during the vinification, and only the slightest amount of sulfur is added prior to bottling.