Description

Mamaruta’s Ratatouille is a light-coloured Fitou, the result of a blend of red (Mourvèdre) and white (Macabeu) grape varieties. The nose evokes tiny, tangy red berries. On the palate, it is crisp, with a splendid acidity that lends the wine an intense tension. Watch out, this is a real cracker!

In the vineyard, in the cellar

65% Mourvèdre (whole-bunch vatting) and 35% Macabeu (direct pressing) from vines planted in the hamlets of La Sourre and Pech Redon, on the Leucate plateau. Fermentation completed in casks, followed by a short ageing period of 5 months in barrels that have previously held an average of five wines.

Vineyard management

Marc Castan is committed to working ‘cleanly’ and producing wines that are as natural as possible. He works the soil gently to revitalise it and encourage biodiversity. To this end, he is gradually replacing the tractor with a horse and weeds by hand… when the season no longer allows him to let the cows graze. He also plants hedgerows of trees along the edges of the vineyard. He maintains and cleans the plots by hand. Marc Castan uses only sulphur, green clay and herbal decoctions for his treatments. The grapes are harvested by hand and only in the morning to avoid exposing the crop to the heat. Always with the aim of bringing healthy, high-quality grapes into the cellar, he uses only small crates.

What to eat with a Mamaruta Fitou Ratatouille?

Seafood and meat tapas. Grilled Mediterranean vegetables. Marinated pork loin. Roast chicken. Aperitif