About the wine
1/3 each Syrah, Petit Béclan, Trousseau. Grapes are hand harvested in small baskets. Grapes are sorted by hand and destemmed before undergoing a very light press. The fruit is macerated for ten to thirty days with treading done twice a day. Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old oak barrels where it rests for 8 to 18 months. The wine is bottled without filtration.
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"Curated wines from small producers"
Additive free wines made in accordance with nature
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Serving natural wine lovers since 2006