Wines

From the importer: Bush-trained Cannonau (also known as Grenache) from a vineyard called Sas de Melas, at 600 meters (about 2,000 feet) above sea level, near the village of Mamoiada. This altitude is unusual for red wines, and gives the wine uncommon freshness (cooler night-time temperatures at altitude mean higher acidity in the grapes). The vines were planted in 2004 and 2010 in soil based on decomposed granite.

The grapes are picked in late September or early October, de-stemmed and crushed, and fermentation begins using indigenous yeasts only, encouraged by a a ‘pied de cuve'* (Luca believes that cultured yeasts don’t give a wine that truly is representative of place.) The wine is left in contact with the skins for 10-12 days, then pressed off. The wine is aged for about 6 months in stainless steel tanks, lightly fined, then bottled without filtration.

Pacherenc du Vic-Bilh Sec is one of the oldest appellations: a magical, mythical name, imperial and secret, synonymous with respect. "The tamer of grapes varieties and creator of great wines, Alain Brumont, has made a great dry white wine at Montus." (Pierre Casamayor). Focusing relentlessly on experimenting with barrels for 20 years, Château Montus Sec has received the full benefit of these efforts: this wine's special character is due to its vinification and ageing in 600 litre barrels, called demi-muids, made from wooden staves that are more than four centimetres thick. The impact of the wood on the wine is reduced, with a more mellow woodiness, beneficial to the preservation of the fruity aromas, while maintaining a perfect balance, for a very expressive, high quality wine