Potron Minet, "La Berlue" 2018

80% Grenache and 20% Mourvèdre 

"The grapes are harvested by hand in 20 kg boxes, then cooled before vatting.
A must already in fermentation is added to the blending of full grapes in a fiber vat, without additional sulfites. The vat is saturated with carbonic gas.
Carbonic maceration for 10 days. Devatting and assembling the pressed and free-run juices. End of fermentation and growing in barrels. Bottled by hand and by gravity in april, with 10 mg/l of SO₂."

-Patron Minet