Grapes from 70-year-old Cinsault vines planted on a west-facing hillside at an elevation of 400m and on gravelly marl and limestone soils. Grapes are hand harvested and left whole cluster and undergo a 9-12 day maceration without pigeage or remontage. Fermented in vat and later aged for 6 months in...
TWO LITERS of crushable Cinsault, a clever collaboration between Jules Dressner and Cyril Cuche to circumvent the brutal wine tariffs of yore. Destemmed fruit; native-yeast fermentation; short maceration; concrete only. Bottled unfiltered and unsulfured.
Pet-nat from 80% Cinsault/20% Syrah. Certified organic. Direct press. Native-yeast fermentation begins in cement tanks and finishes at dryness in bottle. Unfiltered, unsulfured and undisgorged. Clear bottle, crown cap.
