Description
Crafted with care, Grenache Noir and Mourvèdre grapes were harvested between 19 and 21 degrees Balling to preserve their natural vibrancy. The fruit was gently pressed – a mix of whole bunches and destalked grapes – and cold fermented in stainless steel tanks to lock in their zesty freshness. Each variety was fermented individually, then blended to perfection, and rested on fine lees for a polished finish, ready to whisk you away to island bliss.
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