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Felicette, France

It is often said that there are more people who have travelled to space than there are Masters of Wine, and while that may be very true, there are many more MW's than there are cosmic cats.

In a uniquely Gallic surge of innovation, 1963 witnessed France entering the feline space race via a cat named Félicette. Now immortalised on a wine that pays homage to those that think outside the box, Felicette is for all those who dream to be a little different. An elegant supple, succulent and aromatic Grenache Rouge, and a mineral, crisp, and fresh Grenache Blanc, both IGP Pays d'Oc and indigenous to the region. Both have been carefully crafted to be subtle, sassy and food friendly.

Viticulture

The vineyards are planted on the plains and foothills in the south of France, between the Pyrenees and the Mediterranean Sea. The area benefits from two distinctive climates that allow the production of a large diversity and styles of wines: the Mediterranean climate for ripe and juicy wines and the Atlantic climate around Carcassonne for more structured and mineral wines. Clay - limestone soils, vines trained Cordon de Royat, and a plant density of between 4000 and 5000 vines/ha with yields of 75 hl/ha.

Winemaking

The grapes are machine harvested, destemmed and go through different processes to ensure maximum colour and fruit extraction. With the reds, some are gently heated to get a beautiful dark red colour and some are cold fermented to get the best possible varietal fruit extraction. The fermentation is then conducted at controlled temperature with gentle pumping overs to extract only the better tannins. The different pressings are then blended before Christmas and are aged in stainless steel tank to preserve fruit and round tannins. The whites benefit from a period of cold skin contact and maceration. Pressing of the grapes with separation of free-run juice from pressed must. Cold static must settling. Temperature controlled fermentation at 17-18°C. Racking off the lees to prevent malolactic fermentation.

HIGHLIGHTS
  • Sourced from plains and foothills in the south of France, between the Pyrenees and the Mediterranean Sea.
  • Whites benefit from a cold skin contact and maceration for complexity.