Description

This wine blend is sourced from two vineyards that are 60 years old and grow Grolleau Noir and Cabernet Franc grapes on clay-limestone soil with an exposed terroir to the East. The wine is made by direct pressing of whole harvested grapes, followed by fermentation using indigenous yeasts. It is then aged for 18 months on fermentation lees in 228-litre oak barrels and bottled without filtration.