This Cinsaut is made from a single vineyard planted in 2012 on a northwest-facing slope. This Cinsaut clone is 756 and the soil type is calcareous. The vines are trellised and under drip irrigation.
After de-stemming and slight crushing the mash was taken to stainless steel tanks where it was first allowed to cold soak for 3 days before fermentation commenced naturally. During fermentation the temperature was regulated between 25-28oC and the cap wetted by regular pump-overs every two to three hours. After fermentation the wine was left on the skins for a further five days before racking and light pressing. The wine was then transferred to second and third fill 300 liter French oak barrels where it was left to undergo malolactic fermentation and mature for 8 months.