# Les Vins de L'arpette Met les Voiles (2017)

- **Producer:** Les Vins de l'Arpette
- **Colour:** orange
- **Type:** still
- **Grapes:** Loin de l'Œil
- **Region:** South West France, France
- **Style:** Natural
- **Alcohol:** 12.8%
- **Average price:** €39
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** apple, apricot, lemon, bread, toast, walnut, hazelnut, dried fig, dried apricot, mushroom, honey

## About this wine

Founded in 2016 by Aurélie Besnard and former mathematics teacher Paul Chéreau, Les Vins de l'Arpette is a micro-estate based in Castelnau-de-Montmiral within the Gaillac region of Southwest France. The winery name derives from French slang for an apprentice, referencing Chéreau's shift from teaching into winemaking. The estate operates biodynamically across six hectares of local grape varieties, cultivating a diverse ecosystem that includes winter sheep grazing in the vineyards.

## Interesting facts

- The estate name stems from 'arpète', French slang for an apprentice, marking the founder's transition from math teacher to winemaker.
- The name 'Met les voiles' is a French pun meaning 'set sail' while referencing vin sous voile maturation under a yeast veil.
- Applies traditional six-year yeast film oxidation to 100% Loin de l'Œil, a rare indigenous Gaillac variety.
- Sheep graze freely between the vineyard vines during winter months as part of the biodynamic farm model.

## Food pairing

The pronounced intensity, rich texture, and distinct oxidative nuttiness of this wine demand rich, savory, and umami-packed ingredients. Aged hard cheeses, wild mushrooms, creamy sauces, and roasted white meats harmonize with its depth, while its vibrant acidity cuts through fat and complements rich seafood.

## Wine making process

Crafted from 40-year-old vines grown on clay-limestone soils, the grapes are hand-harvested and fully destemmed before undergoing two days of skin maceration. Fermentation takes place spontaneously with native yeasts and zero enological additives. The wine is aged for six years in old oak barrels under a yeast film (voile) without topping up, undergoing controlled oxidation before being bottled unfined, unfiltered, and without added sulfur dioxide.