Manual harvested, grapes are co-fermented in concrete and see a three day maceration. Pressed and racked back into concrete for ageing. Unfiltred, Unfined, No So2 added. Juicy, spicy and full of energy Tom's wines are always incredibly joyful.
Notes on the producer
After working with the only estate in South Africa (Welgemeend) that championed indigenous yeasts and lower yields in the late ’90s, Tom came to Roussillon and interned at Domaine Gauby for several years to explore Mediterranean varieties and climate. During this time, Tom met his wife, who just so happens to be Gauby’s sister and together they started Matassa in 2003. Fast forward today, Tom and Nathalie farm 20 hectares of different white & red varieties (Macabeu, Grenache Gris, Muscat d’Alexandrie, Muscat à petits grains, Carignan, Lledoner Pelut, Mourvèdre and Grenache) divided in various vineyards around the village of Calce and Espira-de-l’Agly where they now have settled with their estate. Most of the vineyards are 60-120 years old, coplanted with different varieties on schist & marl and yielding extremely low quantities. An additional 2 hectares of Carignan laying on granitic soil can be found in the cooler, highaltitude vineyards in Fenouillèdes. All the vineyards are worked naturally without any chemical aid; some biodynamic and plant preparations are used to activate and nourish the soil’s life.