Terroir: Schist doré of the Agly Valley
Climate: Calce is located in a region where the sunshine is the most prevalent in France. Theh maturation is often hastened by the tramontane, frequently dry and violent, by the see breeze, and by the wind of Spain, which once in a while brings the ambient humidity necessary to the developpement of the vines.
Producer: The cooperative at Calce is one of the smallest in Roussillon, with a total production around 6000 hectolitres, of which almost half is composed of Vin Doux Naturel (AOC Rivesaltes or Muscat de Rivesaltes). Most of the rest is AOC Côtes du Roussillon rouge, although a small amount of white is produced. All the vignerons in the village of Calce are members of the cave. They number about 60 and together they cultivate 170 hectares. Vinifications are directed by the president of the co-op, Mr. Balmigere, who also is its vigneron-artisan.
Cépages: 40% Grenache Noir (traditional fermentation), 45% Carignan (half carbonic maceration/half traditional fermentation), 15% Syrah (carbonic maceration)
Yields: about 35 hl/ha
Vinification: Half of the Carignan and the Syrah are vinified under carbonic maceration with a long cuvaison.
The Grenache and the second half of the Carignan is vinified after a destemming at harvest, with a total immersion of the cap, and a long fermentation.
Color: A beautiful sustained purple
Nose: Powerful and complex, with developed aromas of leather and cooked fruits, finely spiced, with nuances of prunes.
Tasting: Fleshy wine with a beautiful velvety, licorice texture, broad, with powerful tannins softened by the élevage. A long, warm, and agreeable finish.
Pairings: For red meats and cheeses. Beef steaks or barbecue. Entrecôte marchand de vin. Grilled Magret de canard or canard rôti à l'ancienne. Lamb chops or venaison. Tournedos with mushrooms, etc.