100% Cinsault from 50-year-old vines grown in dry-farmed, high elevation vineyards, 1,050 meters (3,445 feet) above sea level. The soil is clay, with a clay and limestone subsoil. The grapes are hand-harvested in small boxes. Fermented in concrete vats with indigenous yeasts, then aged in old oak barrels for 8 months. Minimum amount of sulfur is added at bottling. Profound nose with broad, dusty fruit overlaid by dried-spice flavors. Earthy but clean, persistent finish. An elegant red to serve with hearty dishes.