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From formerly abandoned vineyards now brought back to life at 500–600 meters, this is whole-cluster fermented and aged eight months on its lees in large concrete tanks. Herbal and zesty, with plenty of tropical fruit balanced by that unmistakable Matassa character, and a finish of pure salt. At 10% ABV, it goes down dangerously easily.
Tom Lubbe came to Roussillon after working with Welgemeend in South Africa and spending several years at Domaine Gauby, where he met his wife Nathalie. They founded Matassa in 2003 and now farm 20 hectares around Calce and Espira-de-l’Agly, working old, low-yielding vineyards naturally across schist, marl, and granite.