Unique soils lie beneath this old Grenache site, shallow sands with light clay, the vines are entirely dry grown and yield intensely flavoured fruit. This old vine vineyard provides excellent natural acidity and no further additions are required. Grapes are destemmed into open top fermenters, the must is warmly fermented using native yeast. Ferment temperatures can reach over thirty degrees celsius. Gentle hand pumpovers are carried out twice daily for the flavour and colour extraction. After vinification on skins the must is traditionally basket pressed and filled to barrel. The wine is treated to maturation in seasoned American and French oak hogsheads for up to two years prior to bottling.