Total Production: 1600 bottles
Age of Vines: Sumoll 80 (Sumoll), 35 (Garnatxa)
Soil: Sumoll alluvial w/ slate & granite traces (rich in minerals, also has quartz). Garnatxa clay/calcare
Varieties: Sumoll (60%) and Garnacha (40%)
Vinification Method: As little intervention as possible (wild yeast, SO2 at bottling only). The fermentation temperature is established naturally and is normally low. The extraction process is slow and careful, and they drain by tasting, respecting vital cycles. Aged more than 30 months in used oak vats (10hl foudre) from France & Garbelloto (Eslavonian oak) for the Sumoll; in demi muid from Seguin Moreau & Dominique Laurent for Garnatxa; and at the moment in trial stage the use of amphora 3hl vats (10% total production).
Tasting Note: Notable for its balance. The nose is intense: kirsch aromas, clean, well-defined red fruit, accompanied by a subtle hint of balsam, flowers, and a suggestion of cacao and minerals. The taste starts straight, vertical and very crystalline: medium weight, warm, juicy and clean, with a firm but silky tannic structure. A long, voluptuous and fresh finish.
-Jenny & Francois