This wine is produced using natural winemaking methods, with a three-month maceration of destemmed grapes in stainless steel tanks, followed by six months of aging in a combination of stainless steel tanks, barrels, and large oak casks. The selection of grape varieties such as Gros Manseng, Ugni Blanc, and Muscat d’Alexandrie, combined with clay-limestone hillside soil, yields rich aromatic complexity and harmonious balance. Certified organic (AB), this wine reflects an environmentally responsible approach.
How to enjoy this wine?
Cuvée Profile
Round | Floral and spicy
Serving Recommendations
Serve between 10° and 12°
Aging Potential
2 to 5 years
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.
