MAISON PESQUIS Alter Ego 2025 IGP Pays d'Oc (Corbières maritime) 75cl Red

Grape variety: 70-year-old Carignan Noir.

Winemaking: Manual harvest in late September - early October.
100% destemmed grapes then put into vats. Skin maceration for approximately 21 days.

Tasting: A fleshy wine with a lovely tannic presence. Predominance of candied red/black fruits enhanced by peppery notes and a beautiful freshness.

🍷 Serve at 16-17°C - decant for 1 hour

Food pairings: Platters of cured meats and aged cheeses. During the meal, it will naturally accompany anything grilled over vine wood fire: meats (duck breasts, beef ribs, lamb chops...), fish (tuna, swordfish, sardines...) and vegetables (peppers, eggplants...). But also spicy or sauced dishes.

A few words from Romain: "My story...
I set up in January 2022 after a career change.
I started from scratch: no family members in this business, no equipment, no vines.
I bought the necessary viticultural equipment, and for the vines, I took over the operation of a newly retired person, on 18ha. Then I invested to increase to 21ha. Today, with the various uprooting campaigns, I have about 16ha.
Initially, I delivered all my production to the cooperative cellar for 2 years, and I quickly made the shift to private cellar winemaking, since the 2024 harvest.

...Then the story of my domain:
Today, I produce about 5000 bottles in my cellar, and the rest I continue to deliver to the cooperative cellar to ensure a fixed income.

I created my domain "Maisøn Pesquis", again from scratch: no winemaking equipment, no specific training (except one year of BPREA and 2 days of targeted winemaking training), no marketing channels in place...
In order to manage investments, I rent the cellar from a winemaker friend who decided to stop last year, with all the necessary winemaking equipment.

... Finally, that of my vines:
They are located in the communes of Peyriac de mer and Bages, in the Corbières area, facing the
ponds of Bages-Sigean and Saint Paul. My grape varieties therefore correspond almost exclusively to those authorized in Corbières.
For the production of my wines, I only choose rather old vines (from 30 to 70 years old) with low yields, and strong aromatic and gustatory potential, which represent about 3 ha of my operation."

Good luck Romain and bravo for your courage!