A natural orange wine from the Roussillon, vinified from ancient-vine Macabeu – at just 10.0% abv, a refreshingly light expression of Tom Lubbe’s style in Calce.
33,00 €44,00 € / l
Incl. VAT where applicable
In stock.Fast shipping via DHL or DHL Express. Securely packed and insured against breakage and loss.
Bottler: Domaine Matassa, 10 Route d'Estagel, 66600 Calce / France
In the glass
Colour
Muted apricot with a fine yeast haze.
Nose
Pure and unadorned: peach, apricot and grapefruit zest meet sweet blossoms, anise, candied fennel and liquorice – accompanied by iodine notes and a cool sea breeze.
Palate
Dry with pristine freshness, noticeable phenolics and a delicate bitter note; saline hints and vibrant acidity provide drive and drinkability.
Character
Wild, vital and surprisingly light on its feet – a wine that impresses, lingers long in the memory and, despite its profound expression, drinks effortlessly.
Pairing
Wonderful with marinated vegetables and tapas, with fennel and orange salad, or with spicy Mediterranean dishes.
Notes
3–4 weeks of whole-bunch maceration with spontaneous fermentation, maturation in used 500-litre casks, unfiltered, unfined and without added sulphites – dedicated to the legendary Bar Brutal in Barcelona; freshness rather than power thanks to an early harvest.
Tasting note
Colour & appearance
Muted apricot with a slight yeast haze – the visible sign of an unfiltered skin-contact wine that possesses a distinctive, almost cloudy vitality in the glass.
Nose
Pure and unadorned: peach, apricot and grapefruit zest, accompanied by sweet blossoms, aniseed, candied fennel and liquorice. Above it all hovers an iodine note, a cool, almost maritime streak.
Palate
Dry, with pure freshness, pleasant phenolics and a delicate bitter note. Salty nuances and a lively acidity provide drive and drinkability – at a spectacularly low 10.0% abv.
Finish
Long and memorable, carried by salt and fine bitterness – a wine that invites you to pour another glass.
Terroir & origin
Domaine Matassa in Calce, in the Roussillon – one of the cult estates of the natural wine scene. Tom Lubbe, a New Zealander with South African roots, farms around 20 hectares of vines, some over 100 years old, scattered across schist- and marl-dominated hills amidst Mediterranean maquis, cedar trees and wild rosemary. Where the region typically pursues power, Lubbe opts for early harvesting – and thus for freshness.
Grape variety & vinification
Macabeu from very old vines on schist-rich soils, harvested by hand. Three to four weeks of maceration with spontaneous fermentation of whole bunches, maturation in used 500-litre casks – unfiltered, unfined and without added sulphites, as has been standard practice throughout the cellar since 2015.
Food recommendations
A wine for an evening with friends and tapas: grilled octopus, fire-roasted sardines, pulpo with paprika or fried anchovies. Also a delightful choice with Asian dishes featuring fennel and citrus or a savoury semi-hard cheese.
Special features
Dedicated to the Bar Brutal in Barcelona – and drinks exactly like it: impetuous, honest and immediately accessible. While many wines in the Roussillon exceed 14%, this orange wine remains at a sensational 10.0% abv thanks to early picking – freshness instead of weight, salt instead of sweetness.
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