In The Cellar
he winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 5°C with approximately 3 hours skin contact gained during a light pressing. Two days of juice settling followed by racking before spontaneous fermentation at 14°C for approximately 19 days. The wine is matured on fine lees for additional 9 months with a regular battônage before the final blending and bottling. Approx 20% was matured in second fill 500 litre barrels. Picked 11 to 22 February 2021. Bottled 26 November 2021. Only 3,500 bottles were produced.
In The Vineyard
The wine is made in true Provençal style. Dry and fruit-driven, the wine is made from 90% Grenache and 10% Cinsault. Grapes are hand-harvested early morning at around 23 balling.
Pale pink in colour. On the nose, a lovely bouquet of strawberry, tropical fruit and hints of pink grapefruit. A smooth, full mouth feel with flavours of fresh raspberry and peach along with wet-stone minerality and hints of sea salt.
