Red

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Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 9-12 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels.

The complex stony soils, together with a warm, dry climate, and a very low rainfall, moderated by constant sea breezes provides an ideal terroir to produce a great wine. A mix of top-quality varieties from various origins of warmer climate were chosen to best reflect this remarkable site. All vines are grown as bush vines and sustainably farmed. No insecticides were used. All vines planted on a mix of drought resistant rootstocks – Rug.140; R99; R110; Paulsen – and a mix of clones for complexity and diversity. Yield: 3 tons/ha The growing season of 2021 was cooler and a lot wetter than the previous three years. Although it was only 380mm of rain in 2020, we could see the difference in the canopy and soil. Rather vigorous growth in the vines. Warmer winter, but cool growing season, with rain in November. Harvest started with cool weather and some rain but very windy. There was one intense heatwave mid harvest. A small crop, of great quality and structure Vines irrigated in winter, just before the growing season and again at veraison to assist the critical ripening process, otherwise the vines are left to look after themselves.

Mostly 225ℓ French oak barrels in the first year and mostly 700ℓ in the second year of maturation. 20% new for 22 months. (We feel this better respect the complexity of the fruit, while softening the wine sufficiently). The wine was bottled by hand, unfined and unfiltered.