Multiple old mountain vineyards planted in low density without terracing.
Traditional dry farmed viticulture. Practicing organic gobelet trained vines. In challenging years, the winery sprays with copper sulfate once per growing season.
Soils from the Miocene rich in iron, and as they move from highest to lowest altitude, they include red slate, gravel, and limestone & clay loam respectively. There is also an important component of sand.
Continental Mediterranean climate with cold winters, hot summers and drastic temperature fluctuations between day and night that can reach 60˚F. Vines self-regulate production levels based on hydric stress levels.
Hand harvested and stored in small baskets. The bunches are destemmed and the whole berries are transferred to stainless steel tank and 5,000L stainless steel and polymer vats. Fermentation is started with a pied de cuve and maceration lasts for no longer than eight days. The wine is pressed sweet in a vertical basket & pneumatic press over the course of eight hours. Primary fermentation completes and malolactic fermentation begins spontaneously in stainless steel (70%) and 500L & 600L puncheons and demi-muids that date back to 2010.
Eight months in concrete (70%) and 500L & 600L puncheons and demi muids (30%)
A bouquet of black and red currants, violet and pine needle paves the way for blackberry, pomegranate, milk chocolate, black olive and baking spice flavors. Vivid acidity and slightly grippy tannins sail into a long-lasting finish.