Cuvee named after Olivier’s cow, Lais. This red wine combines fresh fruits, richness and elegance.
|Appellation||VDP Cotes Catalanes|
|Winery||Domaine Olivier Pithon|
|Varietal(s)||Grenache (40%), Carignan (40%), Syrah (10%), Mourvèdre (10%).|
|Other||BIO, No SO2|
|Inventory||In Stock (76)|
This wine exhibits a lovely bittersweet character from iris-like floral perfume and tiny, tart-edged blackberry, blueberry, and black raspberry. The fruits and florality persist effusively inner-mouth, and a subtly silken texture, enhanced by Pithon's low-sulfur regimen, offers a perfect foil for the wine's tart elements. This finishes with a lovely sense of lift and hints of stony impingement.
Red meats in sauce, Osso buco.
Limestone, marl and schist.
Bush pruning (gobelet). Leaf Thinning and pruning. Biodynamic farming. Hand harvest.
Grapes are destemmed. Fermented, by grapes, with indigenous yeasts in stainless steel tanks for 3 weeks. Aged for 16 months in concrete vats.
Olivier Pithon has been involved with wine from a very early age. His Grandfather was a vine grower in Anjou and when Olivier was four, his big brother, the famed Jo Pithon, settled on the hillsides of Layon. After learning his craft in Bordeaux where he was taught "the sensitivity to how wines can become pleasure, balance and lightness", Olivier settled down in the village of Calce, where he met with Gerard Gauby. Olivier's wines are inspired. They achieve a balance between character and nature that has to be the envy of all wine makers. His goal is to make the wine as good as possible by getting as much out of the soil as he can, whilst respecting the environment and considering the problem of leaving to generations to come healthy soil.
The terroir of Calce
Calce (calcar) is a unique village between the Mediterranean, the Pyrénées and the Corbières. Located at a 300 meters’ height, the vines are situated on terroir of limestone and schist.
The farming & vinification
Olivier is an adept of Biodynamic farming and as little intervention during the wine-making. From the ground to the bottle, Olivier Pithon is focused on one simple rule: making wines the most naturally possible and in the respect of the environment. Which means that not only without any chemicals but also with the environmental cycle as natural as possible, including the use of cows, bees and sowing.