Produser's Notes: At the winery, the Grenache grapes are destemmed and the Cinsault grapes are left whole. Maceration lasts about a week – the exact duration depends on the fermentation rate. After pressing, the wine finishes fermenting in concrete tanks, is racked once to clarify the wine, and then spends the winter in concrete tanks. The wine is bottled in the spring without filtration.
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