“There is a time for everything.
A time for growing up, for maturing, for reflection a time for doing, and a time for finding oneself."
I could not have made wine before I turned 40; I simply wasn’t ready. It was a question of time, of maturity - or to put it in the wine context, it was a question of ageing.
Making wine has helped me rediscover joy in day-to-day life, allowing me to carve out my own existence, to share my experience and create some personal freedom.
Although I see myself as an artisan rather than an artist, the creativity involved in winemaking is vitally important to me. It’s what gives me hope in times of doubt; it’s what gives me the desire to carry on.
This idea still growing with my daugther Lea who has decide to join me 5 years ago.
Pascal Fulla
Le Mas de l’Ecriture is in the south of france, a short drive north of montpellier, on the outskirts of the village of jonquières. we are in the heart of terrasses du larzacappellation.
A unique terroir between the mediterranean and the larzac plateau, on well-draining soil, swept by the mistral and tramontane winds.
Wine is born naturally out of a respect for the vine.in 2009, having grown grapes for nine years with the bare minimum of treatments and the least chemical intervention possible, i decided to register for ecocert-certified organic status. The wines of Mas de l’Ecriture are certified Organic since 1 january 2012. We prune the vines strictly in february and march, de-bud in the spring and thin out the leaves in july in order to master the vines’ growth and yield. Grapes are hand-picked at day-break according to the ripeness of each individual variety, and sorted both in the vineyard and at the winery. Yields vary between 25 and 29 hl/ha, depending on the year.
Our vinification methods are based on the principle of gentle extraction. Each plot and each grape variety is given its own stainless steel or French oak tank. We taste on a daily basis, and punch down and pump over accordingly.
Maturation mostly takes place in French oak barrels in a range of sizes 600-litre demi-muid, depending on grape variety and vintage. The barrels are housed for 12 months in a cellar where the temperature and hygrometry are carefully controlled.
