“75% Tempranillo, 12% C.S., 9% Shiraz, 3% Merlot, & 1% P.V.; After sorting, the grapes were fermented at low temperatures with native yeasts in stainless steel tanks for around 1 to 3 weeks. During this time, gentle extraction was performed by 'delestage' and 'remontage'. After a spontaneous malolactic in tank, the wine was moved to ‘IFO’ steel mini-vats. A unique system, devised by Pascal Delbeck, allowing for pump-free racking, without moving the tanks. 13 Months in FR & AM oak barrels follows. 14.5% ABV, 4.79 g/l T.A., & 3.70 ph.” [The U.K. Importer has a tech sheet which states < 2 g/l R.S.]. “1,675 barrels produced.”

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