The 2017 vintage was amazing. Very dry season but despite this the wines have turned out beautifully. This is also the case with the Mourvèdre.
After the grapes were cold soaked for 2 days till natural fermentation started. 30% of the bunches were added as whole bunches. A warm ferment of 28-30 °C was allowed with regular punch downs in an open vat. Six days of fermentation with three weeks post maceration then pressed directly into barrel.
Maturation in French oak for 24 months and 18 months in bottle.
8 – 10 years.