Summary

A crushed fruit fermentation wine, generally made via short maceration of up to two days to extract color. The must is then pressed and fermented at moderate temperatures in neutral vessels (stainless steel or concrete are common) to retain primary fruit but avoid fruity esters associated with cooler temperatures. Wine will then be aged in neutral vessels before fining, filtration, bottling and release.

Key Varietals

• Cinsaut
• Grenache Noir
• Mourvèdre
• Syrah