This wine is crafted from three distinct portions of Cinsault sourced from old bush vines, each contributing to its character. Hand-harvested grapes undergo a night of chilling before processing. After pressing off skins, the wine settles in tanks overnight, then moves to large old French barrels for a 9-month aging period with malolactic fermentation. Following blending and a gentle filtration, the wine is bottled. The meticulous process ensures a complex and age-worthy result.