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
Wines from Ugo Lestelle
Ugo Lestelle winesXIII 2023
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 194
Punkahontas 2023
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 198
Point 2024
Point is Ugo Lestelle's most accessible wine — an unusual blend of Cinsault and red Vermentino from Saint-Chinian. The Cinsault is aged for 10 months in older oak barrels, the Vermentino in tank, then blended. Carbonic maceration keeps it fresh and light on its feet. Ugo's most playful side.
kr 165
About Ugo Lestelle
Ugo Lestelle has worked in the vineyard since he was 13. Raised in the Saint-Chinian area, he has, as he puts it, been "shaped by biodynamics and natural wine" — it is all he has ever known.\n\nThe domaine sits at 250–350 metres altitude around Saint-Chinian and Assignan, with 12 hectares on schist and argilo-calcaire. The vineyard is farmed organically with horses and tractor, harvested by hand in 20-kilo crates. Horses on the schist parcels, chenillard on the clay-limestone.\n\nIn the cellar at 563 metres altitude in Pardailhan: whole-cluster fermentation with indigenous yeasts at low temperature, elevage 6–12 months in barrels. No additives, max 2g/hl SO2 at bottling. The wines are straight-backed and precise — just like Ugo.