Grenache/Garnacha, Mourvedre, Syrah/Shiraz
Vines average 60+ years in age. Yields of 2 tons/acre.
Whole grape bunches were lightly crushed and fermented with wild yeasts for 5-7 days in traditional cement vats. This was followed by a further maceration period of 7-14 days, with1-2 pump-overs per day. The press and free run juice was aged in 5,000 liter oak foudres for 18 months, and then blended and bottled without filtration.
Aged in 5,000 liter oak foudres for 18 months.
0.750, 1.5, 12, 3, 6, 9