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The Grenache Blanc and Roussanne were hand-picked, whole bunch pressed and fermented separately. The Picpoul, Clairette and Bourboulenc were picked together, as their ripeness was very similar, and volumes were small. The unclarified juice was fermented in 675 litre ceramic eggs and older French oak barriques with no acid or sulphur additions. The resulting wine was then matured in those same vessels on lees and stirred monthly for 4 months.