Domaine la CALMETTE

Cahors, traditionally known as the “black wine” due to the deep color of its Malbec-based juice, was once one of France’s most prolific exports. However, wars, phylloxera, and other natural disasters nearly wiped out the region’s vineyards by the mid-20th century. Thankfully, the vineyards began a slow and steady recovery. Today, a new generation of winemakers is revitalizing the region and elevating the quality of Cahors wines to new heights.

At the forefront of this movement is Domaine La Calmette, founded in 2016 by Maya Sallée and Nicolas Fernandez. Situated in the village of Trespotz, their 7-hectare estate is certified organic and biodynamic. The 40-year-old vines thrive in iron-rich clay soil over a base of Kimmeridgian limestone and marl.

Maya and Nicolas Fernandez use regenerative agricultural practices to enhance soil health and biodiversity. By minimizing soil disturbance and applying natural mulches, they foster a thriving underground ecosystem, including earthworms. These methods improve soil fertility, aid in carbon sequestration, and boost vineyard productivity and resilience.

The winemaking process at Domaine La Calmette emphasizes minimal intervention. Grapes undergo ambient yeast fermentation and then mature on lees in a mix of concrete tanks, stainless steel, and aged barrels. There is only light filtration and minimal sulfur additions before bottling.

COUNTRY
France
REGION
Southwest
APPELLATION
Cahors
WINEMAKERS
Maya Salée & Nicolas Fernandez
FOUNDED
N/A
VINEYARD AREA
7 hectares
FARMING
Organic & Biodynamic
WEBSITE
N/A

Bois Grand

LOCALITY: FRANCE – South-west – Cahors
APPELLATION: Cahors
GRAPE VARIETY: 85% Malbec and 15% Merlot
WINEMAKER: Maya Sallé and Nicolas Fernandez
VINEYARD: 0.6 ha. Single vineyard with more than 30-year-old vines. Shallow clay-limestone soils atop a fractured Kimmeridgian base. 330m elevation and western exposure.
VITICULTURE: Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Artisanal treatments including plants tisanes and composts.
WINEMAKING: 100% de-stemmed. Gentle two-week fermentation over ambient yeasts in concrete tank.
AGING: Aged on fine lees in older barrels.
BOTTLING: Not fined, not filtered. Very light SO2 adjustment at bottling (1 g/hl).

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Butte Rouge

LOCALITY: FRANCE – South-west – Cahors
APPELLATION: Cahors
GRAPE VARIETY: 100% Malbec
WINEMAKER: Maya Sallé and Nicolas Fernandez
VINEYARD: 1 parcel planted in 1971. Iron-rich soil with red clay over Kimmeridgian bedrock. 330m elevation and east facing.
VITICULTURE: Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Artisanal treatments including plants tisanes and composts.
WINEMAKING: 100% de-stemmed. Gentle two-week fermentation over ambient yeasts in concrete tank
AGING: Aged for 2 years on less without added sulfites in foudres.
BOTTLING: Not fined, not filtered. Very light SO2 adjustment at bottling (1 g/hl).

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L’Espace Bleu Entre les Nuages

LOCALITY: FRANCE – South-west – Cahors
APPELLATION: Cahors
GRAPE VARIETY: 100% Malbec
WINEMAKER: Maya Sallé and Nicolas Fernandez
VINEYARD: 0.75 ha. parcel planted in 1981. Red-clay-limestone soil over Kimmeridgian limestone bedrock. Eastern facing.
VITICULTURE: Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Artisanal treatments including plants tisanes and composts.
WINEMAKING: 100% de-stemmed. Gentle two-week fermentation over ambient yeasts in concrete tank.
AGING: Aged for 2 years on fine lees in older barrels.
BOTTLING: Not fined, not filtered. Very light SO2 adjustment at bottling (1 g/hl).

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Nyctalope

LOCALITY: FRANCE – South-west – Cahors
APPELLATION: Vin de France
GRAPE VARIETY: 100% Malbec
WINEMAKER: Maya Sallé and Nicolas Fernandez
VINEYARD: 1 ha parcel of 30-year-old vines, lying at 330m elevation and facing east. Kimmeridgian limestone soil over marl and limestone base.
VITICULTURE: Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Treatments include tisanes and composts.
WINEMAKING: A natural sparkling wine (pét nat), made in méthode ancestrale: one portion of the fruit is pressed directly in a vertical ratchet press; the orther part is macerated on the skins for a few days. The entirety begins fermentation in tank over ambient yeast and is then bottled with some sugars remaining in order to complete fermentation in bottle.
AGING: Aged sur lattes for 12 months. Disgorging in spring.
BOTTLING: Not fined, not filtered. No added sulfites.

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PinPin

LOCALITY: FRANCE – South-West – Cahors
APPELLATION: Called simply “Piquette”
GRAPE VARIETY: Malbec, Sauvignon Blanc, Chenin Blanc and Sylvaner
WINEMAKER: Maya Sallé and Nicolas Fernandez
VINEYARD: Blend from the Domaine’s vineyards.
VITICULTURE: Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Treatments include plants tisanes and composts.
WINEMAKING: This is a bubbly, low alcohol wine made from the second pressing and fermentation of grape pomace from Domaine’s other cuvées.
AGING: Aged for 2-3 months, directly in the bottles.
BOTTLING: No added SO2. Bottled immediately after fermentation.

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Résurgences Blanc

LOCALITY: FRANCE – South-west – Cahors
APPELLATION: Vin de France
GRAPE VARIETY: Blend of Noual (indigenous local variety), Sauvignon Blanc, Chenin Blanc and Sylvaner.
WINEMAKER: Maya Sallé and Nicolas Fernandez
VINEYARD: 0.6 ha. planted in 1999. Shallow clay-limestone soils over Kimmeridgian bedrock. South-facing, top of the slope, very stony soils.
VITICULTURE: Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Treatments include plant tisanes and composts.
WINEMAKING: Part direct pressing and part 3-day skin maceration. Pmeumatic press (long cycle, 8 hours). Long fermentation (2 years) over indigenous yeast in old Alsatian foudres.
AGING: There is no topping up during 2 years of aging so the wine develops “under veil” sous voile.
BOTTLING: Not fined, not filtered. Very light SO2 adjustment at bottling (1 g/hl).

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Serpent à plumes

LOCALITY: FRANCE – South-west – Cahors
APPELLATION: Vin de France
GRAPE VARIETY: 80% Malbec and 20% Merlot
WINEMAKER: Maya Sallé and Nicolas Fernandez
VINEYARD: 2.5 ha. over multiple parcels. 20- to 50-year-old vines. Deep clay-limestone soils over a marl and Kimmeridgian bedrock. Located on west-facing peaks of 300 to 330m altitude.
VITICULTURE: Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Artisanal treatments including plants tisanes and composts.
WINEMAKING: Partial whole-cluster and partial de-stemmed. Gentle maceration for 7 to 14 days. Fermented over native yeasts.
AGING: Aged on lees in concrete vats.
BOTTLING: Unfined and unfiltered. Very light SO2 adjustment at bottling (1 g/hl).

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Trespotz

LOCALITY: FRANCE – South-west – Cahors
APPELLATION: Cahors
GRAPE VARIETY: 90% Malbec and 10% Merlot
WINEMAKER: Maya Sallé and Nicolas Fernandez
VINEYARD: 1.5 ha from 3 parcels between 28 and 43-year-old vines. Siderolithic red clay, Kimmeridgian clay-limestone and marly clay-limestone. Ridge summits at 340m altitude.
VITICULTURE: Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Treatments include plants tisanes and composts.
WINEMAKING: 100% de-stemmed. Fermented over indigenous yeasts. Slow and gentle maceration for 15 to 30 days.
AGING: Aged on fine lees in concrete vats, with no added sulfur.
BOTTLING: Not fined, not filtered. Very light SO2 adjustment at bottling (1 g/hl).

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Vignes Noires

LOCALITY: FRANCE – South-west – Cahors
APPELLATION: AOP Cahors
GRAPE VARIETY: 100% Malbec
WINEMAKER: Maya Sallé and Nicolas Fernandez
VINEYARD: One parcel of 0.8 ha with vines planted in early 2000’s.
VITICULTURE: Certified organic (AB) and biodynamic (Demeter). Guyot Poussard pruning. Careful de-budding. Treatments include plants tisanes and composts.
WINEMAKING: 100% de-stemmed fruit. Indigenous fermentation in concrete tanks with gentle infusion.
AGING: Aged on fine lees for two years in old Alsatian foudre. No added sulfur.
BOTTLING: Not fined, not filtered. Very light SO2 adjustment at bottling (1 g/hl).

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