Vineyards planted at 250 meters above sea level in soils of aeolian origin, red sand, with great depth and water retention capacity. Handpicked into 15kg boxes. Made with 80% Tannat co-pigmentation with 20% of Petit Manseng's first press skins. Tannat bunches are destemmed over the tanks and combined with 20% skins from 1st. Press of Petit Manseng grapes. Fermented with selected native yeast in stainless steel tanks with pumping over twice a day for 6 days. It finished the 2nd fermentation in 2nd wine barrels where it completed malolactic fermentation. Then it's kept for just a few months for natural clarification. Then bottled with nominal So2. “Bright nose with black sour cherries, herbs and stones, as well as some grapes and a hint of lemon zest. Perfumed and racy with a very supple, round palate. Really silky, smooth and characterful with generous, juicy fruit. Vegan. Sustainable. 80% tannat and 20% petit manseng. Vegan. Unfiltered. Fun. Drink now.” - James Suckling.