# Cassagne et Vitailles Nimalaya (2021)

- **Producer:** Cassagne et Vitailles
- **Colour:** red
- **Type:** still
- **Grapes:** Carignan
- **Region:** Languedoc-Roussillon, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €30
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** raspberry, cherry, plum, violet, black pepper, liquorice, vanilla, cloves, cedar, forest floor

## About this wine

Domaine Cassagne et Vitailles is a highly regarded estate in the Languedoc region, founded by close friends Nicolas Giraud and Matthieu Rollin. The 'Nimalaya' cuvée is a unique expression of 100% old-vine Carignan, sourced from a single parcel planted in 1954 near the celebrated viticultural villages of Montpeyroux and Saint-Saturnin. Because regional AOC rules mandate blended red wines, the producers intentionally release this exceptional single-varietal bottling under the Vin de France designation to preserve its pure, uncompromised varietal character.

## Interesting facts

- The wine is classified as Vin de France because regional AOC rules forbid 100% single-variety Carignan red wines.
- Sourced from ancient vines planted in 1954, which were 67 years old during the 2021 harvest.
- The vineyards are grown on rare blue marl soils at 300 meters elevation, cooled by winds from the Larzac plateau.

## Food pairing

The vibrant acidity and fine, integrated tannins of this old-vine Carignan make it an exceptional partner for rich, savory meats. Its bright red fruit and spice notes beautifully complement dishes featuring sweet-and-savory elements, such as berry or plum reductions, while its earthy undertones pair naturally with wild game and mushroom-based dishes.

## Wine making process

The grapes for Nimalaya are sourced from 67-year-old vines grown on clay-limestone and rare blue marl soils at an elevation of 300 meters. The estate practices organic and biodynamic viticulture, keeping yields extremely low at 30 to 35 hectoliters per hectare. Harvesting is done entirely by hand in early October to ensure optimal phenolic ripeness. The grapes undergo rigorous selection before fermentation, followed by careful aging to balance the natural power and rustic charm of the ancient Carignan vines.