The Grenache vines are head pruned, while Syrah is grown on wires. The yield is 30-35 hectoliters per hectare. The blend is 80% Grenache, 10% Syrah and 10% old-vine Cinsault.
All fruits are handpicked and a 20 to 30 day maceration period follows. Pigeage takes place every day during fermentation, which is temperature-controlled at 82°F. The fermentation occurs in tanks, and the bottling is done with no fining and very light filtration.
Wine Notes: Small red berry fruits, blackcurrant and cherries. Slight touch of spices.
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