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The Padié estate mainly produces wines made from blends of grape varieties and terroirs. These are wines that are complex. For red wines, they use 4 grape varieties: Carignan, Grenache Noir, Syrah and Mourvèdre and for white wines, 3 grape varieties: Maccabeu, Grenache Blanc and Gris. The wind regime (tramontane and marine) very marked on this small promontory allows to a....Lire plus Learn more
The Padié estate mainly produces wines made from blends of grape varieties and terroirs. These are wines that are complex. For red wines, they use 4 grape varieties: Carignan, Grenache Noir, Syrah and Mourvèdre and for white wines, 3 grape varieties: Maccabeu, Grenache Blanc and Gris. The very strong wind regime (tramontane and marine) on this small promontory allows us to have a naturally fresh balance in these Mediterranean wines.
I started the adventure on my own on a "whim" in 2003, with 6.5 ha. Today there are three of us on the estate and there are about thirty plots for about fifteen hectares that are worked with love and respect for life and balance. The municipality of Calce is a piece of limestone torn from the Corbières and fractured by the birth of the Pyrenees. The many vertical faults that cross this causeway have given rise to multiple east-west oriented valleys where the declinations of limestone, marl and then schist soils can be read to the nearest metre.
We work the vines and the soil in agrobiology and biodynamics, thus enabling us to achieve a quest for digestibility and sincerity. We plough lightly in winter and/or spring, grassing is done naturally, with mowing during the summer. We carry out phytotherapeutic treatments in addition to sulphur, biodynamic sprays (mainly 500). The harvest is transported in small crates from the stump to the cellar.
All our work, whether in the vineyard or in the cellar, is carried out by instinct, with lunar calendars as daily tools, without the pretension of holding any truth whatsoever, but above all with the desire to guide the vine and the wine according to its observations. For red wines we use a sorting in the vineyard, non-systematic destemming, manual vatting and devatting, "native" fermentations, no acidification or enzyming, moderate and non-systematic use of SO2, macerations in concrete tanks, concrete maturing or old half-muids. For the whites, it is a delicate pressing, light settling, slow natural fermentations (alcoholic and malolactic) mainly in old 300 or 600 litre barrels, maturing on total lees without stirring or racking until bottling.