Grenache

Only a small batch of 4 tons was produced in an open-top fermenter. Half of the grapes were destemmed, while the other half was left as whole bunches and gently crushed by foot — a hands-on effort by the cellar team. Fermentation took place with selected Rhône yeast strains at temperatures between 22–26°C, with punch-downs performed twice daily.

The winter of 2022 was fairly typical. Spring brought favourable conditions, with less rain and wind in October and November, creating an ideal environment for flowering. As a result, we achieved a healthy yield of 3.8 tons per hectare from our 20-year-old vines. Rain in December increased the risk of downy mildew, and continued rainfall in February kept us busy managing potential infections. Fortunately, our Grenache thrived during the cool spell in February, which extended the hang time and enhanced phenolic ripeness. We were able to harvest fully ripe grapes at optimal maturity towards the end of March.

The wine was then matured for 10 months in second- and third-fill French oak barrels.