Red

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 initial start of the growing season was wet and there was a lot of rain from October to December 2022. The wetter November and December helped maintain a healthy canopy and moist soils. Harvest saw a cooler start, but continued to be rather warm and dry, with cool nights throughout the harvest period, creating the perfect conditions for good acidity, and lower pH’s. Lots of wind throughout growing season and harvest. A good yield, and fantastic quality.

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.