Winemaking
80% whole cluster fermented in concrete tanks and small, open-top bins, spending between 20-35 days on skins, with a combination of pump-overs and punch-downs during cold soak and fermentation.
Aging
Mourvedre and Grenache components were aged 16 months in neutral 400 & 500-liter puncheons and 350-liter cognacs. Syrah component aged 16 months in new 265-liter barriques.