The grapes are put into tanks by gravity, without using any pumps, in order to keep the grapes intact. Traditional vinification is in stainless steel tanks, with total de-stemming and daily punching over of the cap for better extraction of aroma and fine tannins from the grape skins. Long fermentation (25 days) with ageing for 18 months. One part goes into large new oak casks from the "massif central” in France and Austria (Stockinger), and another part goes into small oak barrels. Bottled in July 2014.
Grapes: Mourvèdre 70%, Grenache 30%