Farming

Old-vine Macabeu from Latour‑de‑France on gneiss, fermented with native yeasts and aged in large oak (demi‑muids/foudre) for around 8–9 months; a precise, saline Roussillon white made with minimal intervention.
If you require more stock than we have available then please email us at hello@cavebristol.co.uk or call 01179851851
The grapes on the plot are harvested manually and are prepared following the philosophy of minimal intervention, by fermenting them with native yeasts. The final wine is aged for 8 to 9 months on lees in 500 litre barrels and in a 12 hectolitre foudre, and is bottled after being clarified by natural decanting. A little reductive on opening it can benefit from decanting or a shake in the glass or just enjoy as is if reduction is something you get on board with. This is a GREAT alternative to white Burgundy at a fraction of the price for similar quality.