“L’Esprit de Font Caude" (Red) 2006

Terroir: Arid, gravel, stony, clay and limestone soil.

Age of the vines: 26 years

Vinification: Grapes are hand-harvested early in the morning into small open crates. After hand sorting on tables, the grapes are gravity fed into vats. Natural fermentation (with indigenous yeasts). Five weeks maceration with pumping over. After pressing the grapes, the wine is aged for 36 months, including 24 months in oak barrels and 12 months in stainless steel tanks. No filtration, no fining.