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IGP St-Guilhem-le-Désert, L'Etincelle, Mas Cal Demoura - 2022

This white blend is mainly composed of Chenin, which gives it its exceptional freshness for a southern wine. A lot of breed and intensity thanks to the small yields, which sublimate the mineral expression of the limestone terroir. It has a beautiful aromatic intensity, with notes of citrus and white peach. An ample wine, voluptuously balanced and stretched by a fresh and saline finish. Guide Vert RVF: 92/100
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The terroir of the estate is essentially composed of chalky gravel and clay-limestone. The Mediterranean climate is balanced by the fresh air of Larzac. The entire estate is certified organic. Low yields (20 to 30 hl/ha). Old vines (35 years +/). Ploughing, organic amendments, manual green work, controlled natural grassing when possible.


Manual harvesting. Severe sorting of the grapes in the vineyard and then on a sorting table in the cellar. Vinification with indigenous yeasts to accompany the revelation of the terroir.

Suggestions for accompaniment

Young as an aperitif, with shellfish, baked fish, raw fish, duck breast with peaches, asparagus, creamy mature goat cheese. When mature: white meats, monkfish with Armorican sauce.

After a first professional life in the world of finance in Paris, Vincent Goumard decided to change careers, and therefore to branch out. Listening only to his passion and not stopping at family reticence, he went for it and learned from his model and mentor, the mythical Olivier Jullien. With the help of his wife Isabelle, whom he had met in his first life in Paris, he enriched the estate's plot of land with vines from Mas Jullien, on the high-quality terroir of Combariolles. Today, the estate has 14 hectares of vines, cultivated like a garden.the terroir of the estate is essentially composed of limestone and clay-limestone. The Mediterranean climate is balanced by the fresh air of the Larzac, with strong temperature variations between day and night. The entire estate is certified organic, and biodynamic farming is now in place. The Goumards practice ploughing, organic amendments, manual green work and controlled natural grassing. The yields are low (20 to 30 hl/ha) and the vines are old (on average 35 years). The grapes are harvested by hand, which allows a first severe sorting of the grapes in the vineyard, followed by a second one on a table in the cellar. The result is dazzling, in all three colours, with wines marked by their terroirs, long on the palate, explosive, aromatic and saline, culminating at the top of the AOC.

The wines of



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