This is a blend of 40-50-year-old organically farmed Muscat and Macabeu vines. The whole bunches were macerated together for one week, carbonic-style. Fermentation occurred naturally, and the wine was aged in tanks and large oak barrels. Bottled unfined and unfiltered.
A New Zealander raised in South Africa, Tom Lubbe helped pioneer low-intervention winemaking there before moving to Calce in southern France, where he established Matassa after working closely with Gérard Gauby. Today, the 15-hectare estate is farmed organically and biodynamically, with a strong focus on biodiversity, old-vine Mediterranean varieties, and healthy soils. In both vineyard and cellar, Tom’s methods are minimal and natural — using indigenous yeasts, whole-bunch ferments, skin contact, and little to no sulphur, while avoiding fining and filtration — resulting in intensely mineral, terroir-driven wines of remarkable purity and concentration.
