50% Grenache Blanc, 40% Maccabeu, 10% Grenache Gris

In the rugged hills of the Roussillon, a quite winemaking revolution is taking place. The region was once known for producing seas of fortified 'Vin Doux Naturel' but its declining popularity has seen vineyards abandoned and towns depopulated. However, the region is dotted with parcels of old vines capable of producing extraordinary wines. These have attracted producers such as Jean Phillipe Padié, who farms 18ha of vines divided up into 30 parcels around the town of Calce. 

This wine comes from a bunch of different parcels of different expositions and soils. The grapes are hand-harvested and then fermented in large oak barrels and concrete vats before being aged for 8 months. 

Tasting notes : Lemon, peach, floral. Medium-bodied with a nice balance between texture and acidity. 

Food pairing : Terrines and patés ! Also, cheese with a little kick, like Ossau Iraty.