Cahors once covered 48,000 hectares of vines, but after phylloxera shrank to 4,000 hectares. Nowadays there is less wine made in Cahors, but generally the quality is much higher. Our friend Didier Pelvillain farms at the highest level of sustainability and biodynamic conversion is in process. Only indigenous yeasts are used. The outcome is a floral, savory, peppery wine of refinement – clean and fresh – dark plum fruit with more mineral qualities than barnyard. Odile inherited the family vineyards, tobacco farm, and saffron plantation in Albas in 1968.
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