Mathieu Béraut, can you present us Domaine de Pellehaut?
Domaine de Pellehaut is located in the village of Montréal du Gers at the heart of the Armagnac region and covers 500 ha out of which 250 are planted with vines. We have a great diversity of soils at our disposal which enables us to produce Côtes de Gascogne wines and Ténarèze Armagnacs. It is a family estate that I now manage together with my brother Martin. We chose to farm in a traditional way in compliance with the ancestral methods combined to a continuous care for quality and innovation.
How does Domaine de Pellehaut stand out from the other Côtes de Gascogne?
We chose to use unexpected grape varieties to craft our wines. Our will is to surprise by the blends proposed while highlighting the native varieties. Two years ago we planted stock nurseries of Manseng Noir and this year we are planting young plants. The goal is to associate a majority of local varieties with qualitative varieties from other regions like Chardonnay and Pinot Noir. So we get original blends never seen before while keeping a regional typicality.
Which values do you want to transmit through your wines?
Our work at Pellehaut focuses on three values: tradition, modernity, innovation. Tradition because we work with ancient methods using crop rotation and “reasonable” farming. Modernity because we decided to invest in recent and adapted equipment in order to make work easier while keeping the quality of our products. Innovation because by using high performance enological material while respecting the terroir, we increase our own indigenous yeasts for example and use few enological products. We propose wines and Armagnacs that are different by their blend or the way they can be consumed.
Armagnac is an ancestral production, our elders already used to craft it nearly 4 centuries ago. At Pellehaut we use two grape varieties: Folle Blanche and Ugni Blanc. Folle Blanche is the variety used to produce Armagnac in the last century. The development of the range came with the passion and the respect for the tradition. We use old varieties, we distil traditionally with wood fire and use Gascony oak barrels of the estate for the vintage Armagnacs. We also innovate by proposing Armagnacs to enjoy younger like Âge de Glace and the 5-year-old Armagnacs that are aged in Allier oak barrels better adapted to these products.
Mathieu, share with us your greatest success.Propos recueillis par Charlynne Zirah
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