# Matassa Rouge

- **Producer:** Domaine Matassa
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache Noir, Carignan, Mourvèdre
- **Region:** Languedoc-Roussillon, France
- **Style:** Natural
- **Alcohol:** 11.0%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, red plum, raspberry, black cherry, black plum, herbaceous

## About this wine

Matassa Rouge is a natural red wine from Domaine Matassa, produced under the Vin de France designation in the Roussillon region of Southern France. Founded by Tom Lubbe in 2003, the estate focuses on minimal intervention winemaking and high-altitude viticulture. The vineyards, some over a century old, are farmed organically and biodynamically, situated between 450 and 600 meters in elevation. This unique terroir, combined with a philosophy of adapting to each vintage, results in wines that are celebrated for its freshness, elegance, and lower alcohol content, often defying the traditional powerful style of Roussillon reds. The grape composition varies by vintage, sometimes featuring 100% old-vine Carignan, while other bottlings are blends including Grenache Noir and Mourvèdre.

## Interesting facts

- Vineyards are between 60 and 120 years old.
- Grapes are grown at high altitudes (450-600m) for freshness.
- Winemaker Tom Lubbe is from New Zealand.
- Bottled with minimal or no added sulfites.

## Food pairing

The wine's vibrant acidity cuts through richer textures and fattier elements, while its moderate tannins complement proteins. Herbal notes in the wine can echo or contrast with herbs used in dishes, and its fresh fruit character provides a refreshing counterpoint to savory flavors.

## Wine making process

Domaine Matassa employs a natural winemaking philosophy, focusing on minimal intervention from vineyard to bottle. Grapes are hand-harvested, often earlier than typical for the region, to maintain acidity and moderate alcohol. Fermentation is spontaneous, utilizing native yeasts, and frequently involves whole grape clusters. The wine is aged in neutral vessels like concrete tanks or old wooden barrels to preserve its fresh character. It is bottled without fining or filtration and with minimal or no added sulfites, aligning with natural wine principles. The estate is certified organic and practices biodynamics, emphasizing soil health and low yields.