Summary

Protectively handled (temperature and oxygen control) fruit is carefully either directly pressed or crushed and undergoes a short maceration on the skins, limiting color extraction, before fermentation at cool to mid-range temperatures by cultured yeast in stainless steel. Wines are fermented dry and malolactic conversion is blocked to retain pure fruit aromas before a maturation on the lees in tank, fining, filtering and bottling.

Key Varietals

• Cinsaut
• Grenache Noir