Tom Lubbe, a South African native, began his winemaking journey with Louise Hofmeyer, a pioneer of natural wine in South Africa, before spending three years at Domaine Gauby in France, where he met his wife, Nathalie. Now at Domaine Matassa in Roussillon, Tom works with old vines of Catalan varieties like Carignan, Grenache, and Macabeu, focusing on biodynamic farming and soil health to craft wines of depth and character. In the cellar, he favors low-intervention methods, often using fiberglass tanks for their neutrality. This 60/40 red-white blend undergoes whole-cluster maceration for two weeks, fermenting and aging in concrete without filtration, fining, or added sulfur.