Matassa French Disko
Origin: Roussillion, France
French Disko is a single varietal Cinsault fermented as Maceration Carbonique by winemaker Tom Lubbe. It is aged for nine months in cement tanks from young vines raised on limestone. Plenty of spice, bright red, fragrant berries, and the signature Matassa drinking flow paired with tension are all present. We were mesmerised by the wild beauty and low tannins of French Disko. Like all of Matassa's natural wines, this one is free of added sulphur and other additives.
After working with the only estate in South Africa (Welgemeend) that championed indigenous yeasts and lower yields in the late ’90s, Tom came to Roussillon and interned at Domaine Gauby for several years to explore Mediterranean varieties and climate. During this time, Tom met his wife, who just so happens to be Gauby’s sister and together they started Matassa in 2003. Today most of the vineyards are 60-120 years old, co- planted with different varieties on schist & marl and yielding extremely low quantities. All the vineyards are worked naturally without any chemical aid; some biodynamic and plant preparations are used to activate and nourish the soil’s life.
Whites are whole bunch basket pressed, and reds are whole-bunch fermented with one pigéage in the beginning to get the juice out and the spontaneous fermentation started. They are usually pressed off half-way through fermentation and the sugar fermentation is finished in old demi- muid as well as large Austrian barrels where they also go through malolactic fermentation.
Due to the rarity and demand of Matassa wines no discounts can be applied to this wine, and quantities are limited to 1 per customer