COLOUR
White
TYPE
Still
VINTAGE
2023
GRAPE
100% Macabeu
PRODUCER
Domaine Matassa
REGION
Languedoc-Roussillon
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Rufo by Domaine Matassa is a 2023 Vin de France white wine, crafted exclusively from 100% Macabeu grapes. Produced in the Roussillon region of France, the wine is a testament to winemaker Tom Lubbe's philosophy of minimal intervention and biodynamic viticulture. Lubbe, a significant figure in the natural wine scene, focuses on old vines and terroir expression. The vineyards are located at high altitudes near Calce, benefiting from limestone and slate soils. This wine is notable for its classification as Vin de France, allowing for creative winemaking freedom, and its production without added sulfites. Domaine Matassa has gained a cult following among natural wine enthusiasts for its authentic and visionary approach.
ALCOHOL
10.0%
AVG. PRICE
€29
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
6-8°C
INTERESTING FACTS
Fact 01
Made from 100% Macabeu, a grape often found in Cava.
Fact 02
Bottled with no added sulfites, a hallmark of natural winemaking.
Fact 03
The wine's low alcohol (around 10% ABV) is a deliberate choice.
Fact 04
Vineyards are situated at a high elevation of 400 meters.
FOOD PAIRING
Read more
WINE MAKING PROCESS
Rufo is produced using 100% Macabeu grapes from Domaine Matassa's estate vineyards. The winemaking process emphasizes natural methods, beginning with spontaneous fermentation driven by indigenous yeasts. A portion of the grapes undergoes a four-day skin maceration, contributing to the wine's texture and color, which can lead some to classify it as an orange wine. The wine is bottled without fining, filtration, or the addition of sulfites. It is subsequently aged for 7 to 9 months on its lees in a combination of concrete tanks and neutral oak barrels (500-600L tonneaux) to develop complexity while maintaining freshness. Harvests are conducted early to preserve acidity and low alcohol levels.
