Grenache & Carignan.
From Steven Graf: "85 year old vines, co-planted at a high altitude. Rocky, black schist in the Banyuls. Northern exposure, horse ploughed. Organic, biodynamic.
After cold stabilization, a blend of Grenache and Carignan bunches are destemmed and placed at the bottom of a fiberglass or stainless steel tank, then all the remainder are put on top, whole cluster. Maceration for 10 days. After pressing, the wine is aged in barrels for 6 months. No sulphur added."