This wine is made from 25-year-old vines growing on Kimmeridgian limestone soil at an elevation of 350 meters, which lends the wine freshness and character. The grapes are harvested by hand and then vinified naturally, without the addition of sulfites, to preserve the purity and authenticity of the juice. A 30-day fermentation period ensures optimal extraction of aromas, while aging in concrete tanks for 6 months ensures the wine reaches a beautiful maturity.
How to enjoy this wine?
Cuvée Profile
Round | Spicy
Serving Recommendations
Serve at 18°C
Aging Potential
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Our Review of the Cuvée
Mas del Périé
In Cahors, Fabien Jouves manages Mas del Périé, employing a precise plot-by-plot approach to Malbec cultivation. The various cuvées are crafted based on the geology of the plateau and hillsides, contrasting calcareous soils, which impart verticality and tension, with deeper clay soils, which contribute body and density.
Biodynamic practices underpin the entire process, from soil management to vinification. The aging process utilizes various vessels—amphorae, foudres, and barriques—employed as fine-tuning tools to refine the profiles without obscuring the expression of the grape or the terroir.
The wines maintain a clear definition, featuring precise dark fruit and structures that are never heavy. The finishes remain discernible and balanced, reflecting an approach where each cuvée offers a distinct and coherent interpretation of the various facets of the Cahors plateau.
