The Cinsault grapes come from a single vineyard on a ridge of the Horse Mountain. Harvesting is done by hand and the grapes are left in whole bunches to begin spontaneous fermentation in stainless steel tanks. The grapes are slowly crushed by hand for two weeks to release the fermenting juice and allow contact with skin and stem. The juice is then transferred to a Nomblot concrete egg, where the wine matures for 12 months and then another 12 months in a stainless steel tank.
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