Romanissa

Pairs with white meat, red meat, oily fish

Aged for 15months in the same vessels. Unfiltered and unfined.

Grapes are fermented with skin contact for first 2 weeks days. Spontaneous fermentation with indigenous yeasts in 500L demi muids.

In 2001 New Zealanders Tom Lubbe and (now MW) Sam Harrop purchased a small old vineyard high up in the hills of Coteaux du Fenouillèdes called Clos Matassa. The vineyard was run down at the time and planted with just old-vine Carignan. Fifteen years on Domaine Matassa is run solely by Tom has converted to Biodynamics increased its land-holding and now produces an array of wines from varieties including Muscat d’Alexandrie Maccabeu Grenache Gris Syrah and Mourvèdre.