Why it matters
The producer
Organic and biodynamic techniques meet terraced limestone parcels at Domaine du Pas de l'Escalette. The domaine works with Mediterranean grape varieties and uses native yeast fermentation followed by malolactic fermentation and ageing in wood. The wines move across white, rosé and red styles, with each bottle shaped by a different combination of grape variety, fermentation and site.
The cellar uses 50hl oak casks for fermentation, while smaller wood casks hold the wines through malolactic fermentation and ageing. The élevage lasts about 10 months.
Place and vineyards
Where the wines begin
Between the vines lies rocky limestone scree, the ground associated with the elevated Larzac position. The vineyards are terraced, with vines planted across stepped parcels rather than one continuous field. Escalette terroir brings minerality and freshness to the wines, linking the rocky ground to the character of the finished bottles.
Wines to know
The range in view
Les Clapas Blanc combines white Carignan and Terret Bouchet with Grenache blanc and Grenache gris. It brings Mediterranean grape varieties together with the minerality and freshness of the Escalette terroir.
Ze Rosé is fermented like a white wine and is marked by crisp elegance and drinkability. Les Clapas Rouge is a mineral driven blend whose sappy character comes from whole cluster fermentation of Syrah.