In conversion to organic viticulture. Manual harvest using small crates; first quality control check at the vine and again when filling the press; harvest stored in a cold room. Whole bunch pressing.
Grape varieties vinified separately in thermo-regulated stainless steel tanks. Cold stabilisation and settling. Alcoholic fermentation maintained between 16 and 18°C.
In thermo-regulated stainless steel tanks for some of the Syrah; also three months in 500 litre oak barrels for the remaining Syrah and Grenache.
Nose: rose petal and white peach aromas. Palate: silky, textured, with peach and strawberry notes that gather towards a long finish with a hint of salinity.