Vineyard: From 28-60-year-old vines in the Rosende area on light, sandy decomposed granite soils interspersed with feldspar crystals. Alfonso notes that the soils here recall St. Joseph and Cornas in the northern Rhône.
Vinification Method: The grapes were harvested by hand and fermented wholecluster in an open-top 4,200L tank. Maceration lasted roughly 35 days. The wine then completed fermentation and was transferred to one 2,000L foudre and some 228L barrels of used French Oak to rest for a year