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with skin-contact Parellada added to fermenting Macabeu and Xarel-lo before bottle fermentation
Lori Haon and his team blended grapes typically used for their white wine—Viognier and Clairette—with Grenache Noir and Cinsault to create a light and easy-drinking rosé
The winemaking process involves 21 days of whole grape maceration in stainless steel tanks
an English winemaker deeply passionate about organic viticulture
This combination of traditional and modern winemaking techniques creates a distinct expression of the local terroir
Car Aimant fruity with skin-contact Parellada added toThis organic red blend from Languedoc Roussillon captures the essence of southern France in every bottle. The winemaker carefully harvests Grenache slightly early to preserve its fresh fruit character while blending it with Carignan and Syrah. The wine spends two and a half years aging half in barrels and half in tanks creating a unique balance of flavors. You'll discover fresh red fruits with hints of pepper, followed by notes of garrigue (local
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