La Trutruka - Jaufré Mas

The Trutruka is a Mapuche trumpet (Mapuche being an Amerindian people of southern Chile and Argentina, meaning "people of the land"). From an encounter, a story was born, and from this story, a French wine was born, produced in Trézioux, in the Puy-de-Dôme (63), on a 1-hectare leased plot, divided into 4 parcels (3 parcels around Billom and 1 near Courpierre).

The vines are worked by hand, by me personally. My work consists of nurturing the vines, producing grapes within a balanced ecosystem. I allow the soil to grow completely without tilling to encourage soil life through its microorganisms; I observe and act accordingly. My treatments are applied with a backpack sprayer and consist of Bordeaux mixture, sulfur, plant infusions and decoctions, and essential oils. My goal is to stimulate the natural defenses and symbiotic exchanges between the plants and the vines.

In the cellar, the yeasts are indigenous, maceration is done according to the quality of the grapes, and pressing is done with a vertical wooden ratchet press. For now, aging takes place in tanks and amphorae without the addition of SO². I am gradually acquiring equipment to gain precision and flexibility in my work. I am not yet certified organic because it wasn't my priority, but that will change soon.

For the moment, there is only one vintage, La Trutruka: It is made from Gamay grapes grown on an east-facing clay-limestone slope. A two-week whole-cluster maceration was carried out before pressing. The wine completed its fermentation in the same tank before being racked from its coarse lees to spend the winter on its fine lees.