Matassa Rouge ferments and undergoes a very short maceration with the skins for only 4 to 8 days. It ferments with native yeasts, and once fermented the wine is aged for 16 to 20 months in 500 litredemi-muids - large barrels. It is bottled without filtering or clarifying.
 
Matassa Rouge is an intense and structured natural wine. It has an ageing potential of around 5 years.
 
Tom Lubbe is a New Zealander who grew up in South Africa who then ended up founding iconoclastic and influential Domaine Matassa in the Roussillon. After working in South African wineries, he landed in the Catalan village of Calce, interning at Domaine Gauby. After three years, Tom founded his own estate in the area, focusing on the traditional local varietals and some very old (60-120 year-old) vineyards.
 
The emphasis is on Carignan, Grenache, Macabeu, and Grenache Gris. The terroir is mostly composed of schist and marl, with a small vineyard planted to granitic soil. Production and farming is all natural and biodynamic, and the vineyards are certified organic by Ecocert. The old vines and difficult terroir guarantee low yields and small production, with great emphasis on concentration and minerality.
 
(Source: https://naturalwineco.com/domaine-matassa/)