Ugo Lestelle is a dynamic and relatively young natural winemaker based in the Saint-Chinian appellation of the Languedoc-Roussillon region in Southern France. Having established his domaine in 2015 at just 25 years old, he quickly gained a reputation for crafting energetic, pure, and distinctive wines that truly express their high-altitude, old-vine terroir.

Bio Expansion:

Ugo Lestelle's journey to becoming a natural winemaker in Saint-Chinian is marked by his unwavering conviction and an innate connection to the land. After exploring various vineyards across southern France, he found his ideal home in Saint-Chinian, drawn to its specific clay-limestone soils with a high silicon content, and particularly to its high-altitude vineyards (some over 550 meters above sea level). These elevated plots, often consisting of slate, limestone, and sandstone, provide a unique microclimate that allows for slower, more balanced ripening and contributes to the freshness and acidity in his wines.

Starting with just two hectares in 2015, Ugo has steadily grown his holdings to about 10-12 hectares, often restoring old, neglected vineyards. His vines are predominantly old, some over 100 years, providing concentration and depth to the fruit. His viticultural and winemaking philosophy is centered around minimal intervention:

• Organic Farming: All of Ugo's vineyards are meticulously farmed organically. He works the soil with a horse for gentle plowing, avoiding all synthetic chemicals, herbicides, and pesticides. This commitment to healthy soil life and biodiversity is fundamental to his approach.

• Indigenous Grape Varieties: He focuses on grape varieties native to the Languedoc-Roussillon, including Grenache, Carignan, Aramon, Syrah, and Terret. His wines often showcase these varieties in their purest form.

• Minimal Intervention in the Cellar:

  • Hand Harvesting: Grapes are hand-harvested to ensure careful selection and preserve the integrity of the fruit.

  • Carbonic/Semi-Carbonic Maceration: Ugo frequently employs carbonic or semi-carbonic maceration for his red wines, a technique often associated with Beaujolais. This involves fermenting whole grape bunches in a CO2-rich environment, resulting in vibrant fruit, softer tannins, and a fresh, juicy profile.

  • Fermentation in Concrete: Fermentation often takes place in cement tanks, allowing for good temperature control without imparting external flavors.

  • Aging in Old Barriques: After fermentation, wines are typically aged in used Burgundy barriques (small oak barrels) for around 6-12 months. The use of old barrels ensures that the focus remains on the fruit and terroir, without any dominant oak influence.

  • No Fining or Filtration: His wines are bottled unfined and unfiltered, retaining their natural texture, aromatics, and sometimes a slight haze.

  • Minimal SO2: A key aspect of his philosophy is the very low, or often complete absence, of added sulfur dioxide (SO2), particularly at bottling. This allows for a vibrant, unadulterated expression of the fruit.