Mourvèdre
Whole-cluster fermentation with light extraction results in a very fresh, elegant, acid-driven expression. Darker fruited (i.e. dark cherry) with some gamey meatiness.
Grapes are hand harvested and whole bunches ferment semi-carbonically in 500 liter barrels with indigenous yeast and pigeage one to two times a day. The skins macerate for about 30 days before pressing. The wine goes into 500-liter 5-year-old barrels for about 9 months of elevage. The wine is bottled without fining or filtration and has a small addition of sulfur.