Nathalie Larroque rescues old varietals like Prunel’Art, Fer Servadou (also known as Braucol), Duras, Mauzac and Len de l’El. The family, including her husband Remi, run a farm called Mas d’Oustry – with familial lineage back about 16 generations. The state makes just 90,000 bottles. (10,000 bottles of Gaillac Perlé).
Biodynamic – HVE certified – low sulfur – wild ambient yeast. Vines are pruned in the simple guyot method with grass growing in every other row. They lay an organic fertilizer in early autumn. Half the soil is sodded, between the rows to avoid erosion problems and to provide a greater rural expression. Vine management : de-budding, leaf thinning.
Pheromone trapping of adults beetles (Eudemis) is used primarily during endemic or low periods in an insect’s population cycle.”
The soil is clay and limestone and most of our wines face south-southeast in the case of the reds and north-northeast for the whites. 5000 vine-plant/HA.
Skin maceration 12 hours at 10°C, Slow fermentation at 18°. At the end, the wine is chilled below 10° to keep its carbon dioxide. That is how it becomes “perlé”….
The blend is made at the end of fermentation. The bottling is done at the autumn period until the end of March.
Aged on lees for 2 months then racked.