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The Mas Janeil estate straddles a geological fault and contains a multitude of different soils and subsoils. Some plots in the granite and limestone scree of the fallow...Lire plus Learn more
A semi-organic cultivation method called Biodynamics is applied to the estate. The fertilizers are organic (compost) and we cross ploughing to avoid grass (no herbicides). Yields are so low that we cannot accept competition from weeds.
The winegrower pushes the development of hedges between each plot to block a little the dishevelled wind (tramontane) that often sweeps us away. But also to maintain a fauna and flora (especially the aromatic species, rosemary, thyme, laurel...) that participate in the life of the vine.
On the highest plot of the estate, the wind is so strong that the vines have remained very small like "Bonsais"! The vinification of the grapes from these plots is done separately. It is the "Pas de la Mule" (so called because it was a passage of Mule in the cliff to go to Cucugnan).
First a tenant for 10 years, François bought the best plots of land in the estate when the previous owner retired. In total, 30 hectares, as well as 60 hectares of uncultivated moors that allow us to keep our friends the wild boars! Mas Janeil is a whole! We also keep access to the springs of the estate which later allowed us to set up irrigation on the driest plots.
For a Bordeaux native well accustomed to high vine densities and profitable yields, this was a shock. The winegrower had to review several of his ways of thinking both in the vineyard and in the cellar. Fortunately, François has worked his way through other terroirs and arrives on the estate with a very open mind.
That is why he is building a brand new winery to be able to apply a personal working method, very inspired by tradition, of course, but also with things like cold macerations in whole bunches, of which he is apparently the only user in this region.
Vines are in the family! For 4 generations, the Lurtons, still winegrowers, have developed a large number of original and revolutionary techniques for the vine and the cellar. François, on the other hand, has developed an original working technique that avoids all the defects inherent in wines not protected by sulphur.
In good Bordeaux, the winegrower knows how to make red wines but born in the Entre-deux-Mers, land of white wines, he is very attracted by white varieties. François also thinks that Roussillon's white wines are even more original than the reds. According to him, they have their own expression that differentiates them from the rest of the world and makes them unique wines.
The winegrower therefore plants several white parcels (white and grey grenache, macabeu...). The volumes are small but the wines are remarkable. Mas Janeil vinifies them in 1/2 muy and eggs. Here, we love these containers that have been worked on for more than 10 years in other vineyards. They give a lot of creaminess to the wine and really allow the origin and terroir to show through.
"Requirement" would, I think, be the key word. Today, excellence no longer leaves any room for chance. You have to be natural, neat and caring. Nature will only express itself if it is given the means to do so.