Domaine Face_B: Biodynamic Wines from Calce – A Catalan Wine Journey by Séverin Barioz & Mathilde Ceccon

Fet bé (Catalan).

Fait bien (French).

Do good. Does good. Does well. Does much.

For Séverin Barioz and Mathilde Ceccon, this isn’t just a mantra—it’s the essence of their second chance at life, built with persistence and dedication. Their commitment is now paying off in the form of extraordinary wines, crafted with care in a tiny village of just 220 residents.

Taste Union's Emily outside the cellar of Face_B in Calce.

Nestled in the heart of Calce, this region is known for its geological wonder—stratified bedrock that inspires soil enthusiasts and biodynamic viticulturists. The vineyards grow on limestone, clay, marl, and granite layers, creating an ideal environment for controlled fermentations that highlight the skill of each winemaker.

Calce is also home to a renowned community of natural winemakers—Jean-Philippe Padié, Olivier Pithon, and Wilfried Valet—who have built a legacy of clean, elegant wines. It's a place where principled winemaking thrives, and Séverin and Mathilde are proud to be part of this exceptional tribe.

Panoramic view of Calce village with dramatic clouds and distant mountains, showcasing the rugged landscape of the Roussillon region.

Jancis Robinson once called Macabeu the “Cinderella grape,” and thanks to Séverin and Mathilde, it is getting its well-deserved spotlight. Their wines, including Makéba, 2 of Us 2022, and 3 Little Birds, showcase this Catalan native grape at its best. Expect stony orchard fruits, crisp freshness, firm acidity, and a touch of salinity—pure elegance in a glass. In Calce, Macabeu is evolving into a rite of passage, with world-class examples from neighbors like Wilfried’s Neo Nervis and Pithon’s Maccabeu.

The duo farms 8 hectares of vines, all grown organically according to biodynamic principles. Every task in the vineyard is done by hand, with only tillage and certain treatments carried out mechanically.

Close-up of a spider on a vine, symbolizing the organic and biodynamic approach to winemaking.

In the cellar, each plot of grapes is vinified separately, with no additives, using only native yeasts and minimal sulfur. There’s no fining or filtration.

For the whites, both alcoholic and malolactic fermentations occur in 228-liter stainless steel tanks.

Mathilde Ceccon treading grapes in the cellar, an integral part of the natural winemaking process.

The reds are fermented in concrete tanks using the fire-mill method (a combination of de-leasing and un-spreading layers) and/or infusion techniques (whole clusters and direct pressing). After short maceration (6-15 days), the wines age in 600-liter barrels (half-muids) and concrete vats.

Explore Face_B's tremendous wines here.