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The grapes were fermented for two weeks on their skins in stainless steel, without temperature control and using only wild yeast. Following this the wine was matured for twelve months in a 3,000 litre oak foudre, before being bottled unrefined and unfiltered. A complex blend, combining aromatic rose petal and bitter marmalade notes with a tense acidity and a grippy, sapid finish with hints of smokey black tea.