This wine is made from Malbec grapes grown on 35-year-old vines planted on brown Miocene marl at an altitude of 350 meters. The grapes are harvested by hand, followed by natural vinification with destemming. After a 30-day maceration period, the wine ferments in concrete tanks, where it is then aged for 6 months. This process, with no added sulfites, highlights the purity and quality of the terroir.
How should this wine be enjoyed?
Wine Profile
Strong | Spicy
Serving Suggestions
Serve at 16° to 18°
Aging potential
Drinks
Our take on this vintage
Mas del Périé
In Cahors, Fabien Jouves runs Mas del Périé, applying a precise, plot-by-plot approach to Malbec. The various vintages draw on the geology of the plateau and the hillsides, contrasting limestone soils—which impart verticality and tension—with deeper clay soils, which lend body and density.
Biodynamic principles guide every aspect of our work, from soil management to winemaking. Aging takes place in a variety of vessels—amphorae, large casks, and barrels—which are used as tools for fine-tuning, to refine the wine’s profile without masking the expression of the grapes or the terroir.
The wines retain a crisp definition, with precise dark fruit notes and structures that are never heavy. The finishes remain clear and balanced, reflecting an approach in which each cuvée offers a distinct yet consistent interpretation of the various facets of the Cahors plateau.
