Calentu

Whole cluster fermented in stainless-steel tanks for 8 days. On the morning of the 9th day the grapes were pressed, and the juice transferred back to stainless-steel tanks to neutral vats to complete fermentation. Only the naturally occurring indigenous yeasts were used in the fermentation. Domaine Lampyres If you ask François-Xavier Dauré, F.X. for short, he will tell you he was destined to become a vigneron. Indeed, he is the 4th generation of Dauré to grow grapes in and around the village of Espira de L’Agly. Jokingly he claims to have been born on a tractor, and that is not far from the truth. Many of his earliest memories take place on a tractor with his father. From a young age F.X. worked in the vineyards with his family. However, with the entire production being sold to the cooperative, F.X. needed to look elsewhere to gain experience making wine. Starting in 2008 F.X. began working with different vignerons in the Roussillon. Intrigued by Organic farming and minimal interventio