Melsolo - Mélanie Kröber

The world of wine opened up to me following my work as a cheesemaker and affineur. Driven by this new passion, I found myself in 2018 directly in the vineyards, the place where I feel most at ease and where, in my opinion, wine is made.

For a long time, I worked alongside farmers, cheesemakers, and winemakers who cultivate their land and produce in a natural and respectful way. Their approach still resonates with me today. I believe in the healing power of plants, without chemicals or additives. Therefore, I dedicate myself to caring for my vines using plants, ferments, and my own hands.

Melsolo was born in 2019. Drawn to the rare and forgotten grape varieties of Gaillac, such as Ondenc, Mauzac, Verdanel, Jurançon Noir, and Braucol, I now tend 3 hectares of organic/biodynamic vines in Vieux. Some plots are trained in goblet style, and most are trellised, stretching across a lean, clay-limestone plateau.

In the cellar, unlike in the vineyards, I spend as little time as possible. I seek the purest and most authentic juices possible. My winemaking is natural (indigenous yeasts), and I use very little or no sulfur. All my wines spend a few days on their skins. My affinity for the skins stems from my love of cheese and its rind, which harbors most of the bacteria and yeasts. For me, the skins hold great potential: the cheese rind and the paste inside don't taste the same. A grape's skin is exposed to its environment throughout the season, so it has a lot to tell. A few days of maceration on the skins can accentuate the varietal aromas and, of course, convey the story of the vintage, which is different every year.

Melsolo wines reflect the terroir, but also the personality of their winemaker.

Photo credit: Vincent Baldensperger