50% Syrah and 50% Monastrell, at high altitude 750-850m, from 30-35 year old, dry-farmed bush and trellised vines, from nutrient poor, limestone-rich soils. Harvested mid September, spontaneous wild fermentation with gradual increase to 29°C to obtain good colour and gradual decrease to 23°C to preserve primary fruit aromas, racking by gravity. Aged 4-6 months in 300lt American and French Allier fine grain, medium toast barrels. Deep purple colour with blue tinges. Ripe red cherries, crushed boysenberries, juicy red plums, balanced acidity, soft, rounded tannins and toasty vanilla spice.
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