125-year-old dry-grown bush vine Grenache planted on black sandy soil, part of an ancient river bed.
Hand-picked in early morning hours at 14° Baume to preserve natural acidity and aromatic compounds.
The fruit is gently destemmed and berry sorted.
7-day cold soak at 8°C , slowly fermented for 14 days in small open-top fermenters. Peak fermentation temperatures are held at 18°C with gentle pump overs with air twice daily.
Aging 24 months in French oak barrels (35% new, 65% neutral). Malolactic fermentation is completed naturally in the barrel.
Drinking beautifully now through 2034