All the fruit is hand harvested and cooled overnight in the cold room.
• Natural fermentation allowed to take place in concrete open top fermenters.
• Small portion of whole cluster fermentation.
• Hand punch downs on daily basis.
• Fermentation takes about 14 days to complete.
• Pressed in a basket press.
• Maturation in 500L barrels.
• 12 Months in oak.
• No new oak. 2nd to 5th filled barrels used.
• French oak.
• Southern Rhône style red wine.
50% GRENACHE, 39% SYRAH, 11% MOURVÈDRE