Lot presentation

IGP Côtes Catalanes Le Soula La Macération du Soula 2021

The wine

A majority of Vermentino, coupled with some Macabeu and Sauvignon were cultivated by hand on decomposed granite soils at 500m of altitude. Whole bunches macerate for almost two weeks before fermenting with natural yeasts. The wines are raised in 500L demi-muids and in vats. The wine has an amber robe with notes of candied citrus fruits, caramel and tobacco. On the palate, it is intensely fruity, finishing with a subtle bitterness. This wine would be delicious tasted alongside sea food.

About the Producer Le Soula

The story begins with Gérard Gauby and two of his English importers, Roy Richards and Mark Walford. Together, they set out to produce wine on an abandoned terroir full of promise: Fenouillèdes. While initially intended solely for their friends and themselves, it wasn’t long before the reputation of these nectars started to spread. The winemaking and ageing processes were transferred from the picturesque little house to a winery worthy of the name. Wendy Wilson took over from Gérald Standley and is still at the helm of the estate, assisted today by her son Anatole. As for Mark Walford, he is responsible for marketing the wines.
The 12-hectare estate is run using organic methods and is also committed to the principles of biodynamic viticulture (certified). Nature’s rhythms, especially lunar cycles, are observed with herbal teas favoured to nurture the vineyard’s physiological balance. With a selection of eleven grape varieties, ranging from the classic to the unconventional, this estate offers an exciting array of surprising delights worthy of savouring without moderation. Fermentation is solely driven by native yeasts, with a minute addition of sulphur.
We love the exceptional balance and refreshing qualities of these wines.

Detailed characteristics