Harvesting for most grape varieties begins in early September however the Mourvèdre is harvested towards the end of the month. Traditional manual vineyard work (except ploughing) remains along with organic methods of weed and pest control (although they are not certified ‘Organic’). The grapes are hand-picked, not destemmed, and crushed gently before going into fermentation vats for 15 to 21 days with temperature control (25 ° to 31 ° temperature). The wine is then matured in large oak barrels for 18 to 24 months to refine and develop its flavour. The wine is bottled without filtration or fining and cellared until April of the second year following the harvest.
A really interesting and expressive nose with deep plum and cherry fruit and a touch of mediterranean herb. Wild and crunchy bramble and plum fruits as well as some redcurrant, with layered notes of bracken, spices and rich velvety tannins.
