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