The world of wine has opened up to new generations. me following my work as a cheese maker and refiner. Led by this new passion, I found myself in 2018 directly in the vineyards, the place where I feel the most at ease; comfortable and where, in my opinion, wine is made.

I have been around the world for a long time. breeders, cheesemakers and winegrowers who work their land and their products in a natural and respectful way. Their approach still resonates with me today. I believe in the healing power of plants, without chemistry and without inputs. I therefore apply myself to take care of my vines with the help of plants and my hands.

Melsolo was born in 2019. Attracted by the rare and forgotten grape varieties of Gaillac, I now take care of 2.5 ha of vines in Organic Farming. Old. Some plots are in cups and most are trellised and extend over a lean and clayey limestone causse. My winemaking is natural (native yeasts) and I use very little or no sulfur. I look for the purest and most authentic juices possible.

I mainly only produce white and red maceration wines, at a minimum. from Sémillon, Ondenc, Mauzac, Jurançon Noir and Braucol. My affinity with the skin comes from my love for cheese and its rind, which contains most bacteria and yeast. For me, the skin has a lot of potential: the rind of cheese and its paste do not have the same taste. The skin of a grape is exposed to its environment throughout the season, so it has a lot to offer. tell. Maceration for a few days on the skin can accentuate the aromas of the grape variety and of course convey the history of the vintage, which is different each year.

Photo credit: Vincent Baldensperger

Information

Domain Name:
Melsolo
Winemaker's Name:
Mélanie Kröber
Country:
France
Region:
Sud Ouest
Appellations:
Vin de France
Grape varieties:
Mauzac, Petit Manseng, Jurançon Noir, Loin de l'Oeil, Mauzac Blanc/rose, Sémillon, Ondenc, Braucol

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Le monde du vin s&rsquo;est ouvert &agrave; moi suite &agrave; mon travail en tant que fromag&egrave;re et affineuse. Men&eacute;e par cette nouvelle passion, je me retrouve en 2018 directement dans les vignes, l&rsquo;endroit o&ugrave; je me sens le plus &agrave; l&rsquo;aise et o&ugrave;, selon moi, le vin est fait.
J&rsquo;ai longtemps c&ocirc;toy&eacute; des &eacute;leveurs, des fromag&egrave;res et des vigneron.ne.s qui travaillent leur terre et leurs produits de fa&ccedil;on naturelle et respectueuse. Leur approche r&eacute;sonne encore en moi aujourd&rsquo;hui. Je crois au pouvoir de gu&eacute;rison des plantes, sans chimie et sans intrants. Je m&rsquo;applique donc &agrave; soigner mes vignes &agrave; l&rsquo;aide des plantes et de mes mains.
Melsolo est n&eacute;e en 2019. Attir&eacute;e par les c&eacute;pages rares et oubli&eacute;s de Gaillac, je prends soin aujourd&rsquo;hui de 2,5 ha de vignes en Agriculture Biologique &agrave; Vieux. Quelques parcelles sont en gobelets et la plupart sont paliss&eacute;es et s&rsquo;&eacute;tendent sur un causse calcaire maigre et argileux. Mes vinifications sont naturelles (levures indig&egrave;nes) et je n&rsquo;utilise que tr&egrave;s peu ou pas de soufre. Je recherche les jus les plus purs et authentiques possibles.
Je n&rsquo;&eacute;labore principalement que des vins blancs et rouges de mac&eacute;ration, &agrave; partir de S&eacute;millon, Ondenc, Mauzac, Juran&ccedil;on Noir et Braucol. Mon affinit&eacute; avec la peau vient de mon amour pour le fromage et sa cro&ucirc;te, qui renferme la plupart des bact&eacute;ries et des levures. Pour moi, la peau pr&eacute;sente beaucoup de potentiel : la cro&ucirc;te de fromage et sa p&acirc;te n&rsquo;ont pas le m&ecirc;me go&ucirc;t. La peau d&rsquo;un raisin est expos&eacute;e &agrave; son environnement tout au long de la saison, elle a donc beaucoup de choses &agrave; raconter. Une mac&eacute;ration de quelques jours sur la peau peut accentuer les ar&ocirc;mes du c&eacute;page et bien s&ucirc;r transmettre l'histoire du mill&eacute;sime, qui est diff&eacute;rente chaque ann&eacute;e.
Cr&eacute;dit Photo: Vincent Baldensperger

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