This wine is crafted from Malbec grapes sourced from 35-year-old vines planted on Miocene brown marl, at an altitude of 350 meters. Manual harvesting precedes a natural vinification process including destemming. Following a 30-day maceration period, the wine ferments in concrete tanks, where it is subsequently aged for 6 months. This process, without added sulfites, underscores the purity and quality of the terroir.
How to enjoy this wine?
Cuvée Profile
Powerful | Spicy
Serving Recommendations
Serve at 16° to 18°
Aging Potential
Drink now
Our Review of the Cuvée
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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.
