Welcome to La Cave Apicole
From beekeeper to apiquerons...
It was as a beekeeper that Sylvain Respaut first settled in the Agly valley in 2007. alive, is a click:
"That's what I want to do!", we hear him say.
Sylvain took over a few hectares of old vines on the hillside which he converted to organic farming. After a few years spent learning, borrowing advice and materials, feeding on mutual aid and exchanges, he joined forces one fine morning with Olivier Cros, son of a winegrower dreaming of another way of making grapes, make wine. The two beekeeper-winemaker friends are reinventing the profession baptized by one of their children "apiqueron". The Beekeeping Cellar was born, it produces fruity and light natural wines, natural mead, wild flower honeys and we don't just drink water!
It is in the old cooperative cellar of the village of Montner (Pyrénées-Orientales - 66), in this pretty setting that is the terroir of Fenouillèdes, that these two enthusiasts settle.
The Cave Apicole is first of all a wine estate where the cultivation of vines has been done since 2011 in organic farming. The soil, the environment, but also the women, the earthworms and the men who work there, are respected: no weed killers, no pesticides, no fertilizers or other synthetic products. We favor compost, the addition of organic plant matter. The quality grapes are picked ripe by hand. The vinification uses natural processes with a minimum of possible interventions and inputs: the fermentation of the juice is obtained thanks to the indigenous yeasts and bacteria present naturally in the grapes, the equipment or the environment of the cellar. No addition of oenological pharmacopoeias, no fining, no filtration and no or little sulphite (sulphur dioxide or SO²). The beverages obtained are small treasures of taste and freshness that you must consume with... whoever you want.
JAVA: White. Blend of Muscat petit grain in direct pressing and Muscat d'Alexandrie in carbonic maceration. Plots cultivated on mica schists.
Tangerine: White. Chardonnay and Sauvignon on clay-limestone. Direct pressing.
Zumo: White. Centennial Grenache Gris and Macabeu on schist hillsides. Direct pressing. Aged for 6 months in old Champagne barrels.
PINK is not RED: Rosé. On black schist, an old, a young, the effusive meeting of a century-old Carignan and a young Syrah... in direct pressing.
Full Les Ceps: Red. 100% Grenache noir in carbonic maceration of plots on schistous alluvium.
CARBO CULT: Red. Lledoner pelut, Grenache noir, Carignan, Mourvèdre and Syrah in carbonic maceration.
It's Hovering For You: Red. Carignan and Syrah on black shales, in carbonic maceration.
GORGORLOU: Red, Carignan destemmed then vatted for 3 weeks. Infusion of the grapes with some light pumping over. Century-old plots on schistose hillsides surrounded by Mediterranean maquis.
HOBO: Red. The first of the domain. A blend of some of the fruitiest juices of the vintage, most often Grenache, Syrah and Muscat.