Ugo Lestelle
Languedoc · Saint-Chinian · Organic Certified
Ugo Lestelle has farmed his domaine in Saint-Chinian since his teenage years — organic viticulture with horses, 12 hectares on schist and clay-limestone at 250–350 metres altitude. Cellar at 563m in Pardailhan. Indigenous yeasts, no additives, a touch of SO2 at bottling at most.
Region
Languedoc
Certification
Organic Certified
Subregion
Saint-Chinian
Founded
2015
Wines from Ugo Lestelle
Shop Ugo Lestelle's wines →Red
3L2023
L is Ugo Lestelle's pure Grenache from schist parcels in Saint-Chinian, vinified by carbonic maceration. Unfined and unfiltered, bottled with only a touch of sulphur. The label is simply an L in a frame.
kr 152
XIII2023
XIII is Ugo Lestelle's Carignan — 100% from Saint-Chinian, vinified using carbonic maceration and aged for at least 18 months in older oak barrels in the cellar at 563m altitude in Pardailhan. More structured and age-worthy than Point, built to last a bit longer. The number XIII is a nod to Ugo, who has been working in the vineyard since the age of 13.
kr 180
Punkahontas2023
Here, Syrah breaks free from convention. Grown on clay-limestone soil in Saint-Chinian, Punkahontas is vinified using carbonic maceration and aged for 18 months in barrels. The result is a rebellious yet silky wine, bursting with vibrant dark fruit and a touch of spice on the finish. A free-spirited Syrah that doesn't seek extraction or showmanship, but rather dynamism, fluidity, and a true identity. Best enjoyed slightly chilled.
kr 183
White
1Grapes we work with
About Ugo Lestelle
Ugo Lestelle has worked in the vineyard since he was thirteen. He grew up in Lyon with family near Sète, and bought 2.5 hectares in Saint-Chinian at the age of 24. The first vintage was made in a garage in 2015, around 3,000 bottles. Success came quickly and the estate grew. Today it is twelve hectares, and that is where he wants it to stay — he does everything himself. The vines sit at 250–350 metres around Saint-Chinian and Assignan, on schist and clay-limestone, certified organic. He ploughs four times a year to fifteen centimetres, leaves some grass and sows cover crops. Horses on the schist parcels, a tracked tractor on the clay-limestone. Hand harvest in 20-kilo crates, with eight days between the schist and the clay to catch the right ripeness. The cellar in Pardailhan lies at 563 metres and four metres underground, giving constant coolness. Reds ferment whole-cluster with carbonic maceration on indigenous yeasts at 24–25°C. Whites are pressed directly, whole bunches. Ageing takes place in used 500-litre Burgundy barrels sourced from Clos de Tart in Burgundy and Château des Jacques in Beaujolais — never new oak, since the barrel is there for micro-oxygenation, not for flavour. No additives beyond at most 2 g/hl of sulphur at bottling.