L'ABEILLE, PICPOUL DE PINET

The vineyards of Picpoul de Pinet are so close to the sea, and on such a flat piece of land that at times, in this magical spot the water of the Basin de Thau feels as if it is above you.  The grape with its naturally high acidity is known locally as the 'Lip-Stinger', hence our reference to the 'Bee' on this label.   This wine project has allowed us to manipulate some straight forward wine-making with a longer term on lee, a trick long used by winemakers in Muscadet to add textural weight and CO2 lift to the wine.

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VINEYARD

The vineyards are spread on 40 hectares in the Agly Valley, 20 km north of Perpignan and planted & Vineyards have been planted and developed for four generations by the Bousquet family with three generations still involved; the grand-father, Franck, the father, and Benoit, the son. The vineyard selections cover the four key terroirs of the region: Gneiss with the AOP Côtes du Roussillon Villages Latour de France. Chalk and Clay with the AOP Côtes du Roussillon Villages Tautavel.

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WINEMAKING

The winemaking is extremely simple; hand harvested grapes, are fermented in open barrels, with simple punch down of the cap, wetting, pressing, filling and stirring all done by hand. 18 months in 500 litre French and Austrian Demi- Muids. The aim is to avoid power and aggression, instead looking for elegance and balance in the wine. Every vintage is different, so while our philosophy remains the same, the work in the winery is flexible and is adapted to suit each year. We are looking for wine that is both pleasurable to drink and reflects its origin.

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THE BRAND

The vineyards of Picpoul de Pinet are so close to the sea, and on such a flat piece of land that at times, in this magical spot the water of the Basin de Thau feels as if it is above you.  The grape with its naturally high acidity is known locally as the 'Lip-Stinger', hence our reference to the 'Bee' on this label.   This wine project has allowed us to manipulate some straight forward wine-making with a longer term on lee, a trick long used by winemakers in Muscadet to add textural weight and CO2 lift to the wine.