Whole-cluster pressed the grapes, settled in tank for 24 hours, then fermented and aged the wine sur lees in stainless steel barrels. To preserve the acidity malolactic fermentation was prevented. Barrels kept shut tight, no topping or stirring, and the wine was never racked, fined, or cold-stabilized, but since it is ML negative it was filtered before bottling.
46% Grenache, 27% Syrah, 14% Mourvèdre, 7% Sauvignon Blanc, and 6% Counoise
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