This wine is made with purchased fruit from the Languedoc and bottled under the Nana Vines et Cie banner.
The Cinsault is direct-pressed and then begins fermenting in vat. The wine is then bottled, where it continues its in bottle. The carbon dioxide, a byproduct of fermentation, is trapped and creates a natural carbonation. The wine spends over a year sur lattes and each bottle is disgorged manually.