Grenache Noir & Picpoul Blanc
The organic Grenache Noir grapes, roughly making up 70% of the blend, are from 20-year-old vines near Vendémian on clay-limestone soils which were harvested mid-August, and they start fermentation by carbonic maceration in stainless steel tanks. After two weeks, the grapes and juice are pressed and the juice returns to steel tanks until the following Spring.
In the meantime, the organic Picpoul Blanc grapes (30%) from 10-year-old vines near the village of Pinet on sandy-clay soils are harvested late in September 2019, de-stemmed, lightly crushed, and put into steel tanks where they steep in the juice for four weeks. Once pressed, the juice goes back into steel tanks to continue fermenting and stays there until blending with the Grenache in Spring 2020