The Carignan grapes are hand-harvested from a site with mainly granite soils. 30% of the grapes undergo whole-bunch fermentation. The juice spends 25 days on the skins, then aged in 500L old barrels for 16 months. The final product is bursting with dark and red berry fruit, with a mouthfeel that is rich and smooth. Subtle notes of Umami may also be found.
Though the vines are young, it is farmed organically (certified) and the root structure sets the table for outstanding intensity of fruit. The juice undergoes spontaneous fermentation with 40% being a whole cluster component. Following fermentation, the juice remains on skins for 3 weeks, then transferred to 300L old French oak until bottling. No fining or filtering.
Classic, restrained elegance with a mouth filling fruit core and is seamlessly poised with pronounced aromatics of fresh black plums, mulberries, violets and pencil shaving minerality. Tannins are supple and well- structured with fresh acidity to support an opulent mid palate for texture and balance.