# Mas Lasta Terrasses du Larzac Rouge (2021)

- **Producer:** Mas Lasta
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Cinsault
- **Region:** Languedoc-Roussillon, France
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** raspberry, strawberry, plum, black pepper

## About this wine

Mas Lasta was established in 2016 by Anne-Laure Sicard, an oenologist and agronomic engineer trained in Montpellier. After years working as an international flying winemaker at prestigious estates like Bordeaux's Château Latour, as well as wineries in Australia, Spain, Uruguay, Canada, and Argentina, she settled in the high foothills of the Larzac plateau. The domain's name 'Lasta' comes from Esperanto and Occitan meaning 'the last', referring to these high-altitude terraced plots being the very last vineyards before reaching the expansive Larzac limestone plateau.

## Interesting facts

- 'Lasta' means 'the last' in Esperanto and Occitan, describing the final vineyards before the Larzac plateau.
- Winemaker Anne-Laure Sicard gained global expertise at top domains including Bordeaux's Château Latour.
- The wine is certified Vin Méthode Nature with zero added sulfites and is aged in ovoid sandstone jars.

## Food pairing

The vibrant acidity, fine tannins, and rich fruit structure of this high-altitude Terrasses du Larzac red require full-flavored, savory meats and Mediterranean herb preparations. The natural fresh acidity cuts effortlessly through meat richness and fat, while spicy, peppery accents complement wild game, lamb, and aged local sheep cheeses.

## Wine making process

The estate uses certified organic (ECOCERT) and biodynamic farming practices across sandstone bedrock terraced plots. Grapes are 100% hand-harvested from old vines yielding around 20 hl/ha. Fermentation occurs spontaneously parcel-by-parcel with indigenous yeasts in stainless steel vats, followed by natural maceration lasting 8 to 40 days without enological inputs. The wine undergoes extended aging in ovoid sandstone jars, wooden casks, and stainless steel tanks, aligned with lunar cycles, and is bottled unfined and unfiltered with zero added sulfites under Vin Méthode Nature certification.