In the winery, we de-stemmed the grapes but we did not crush them. So the ferment had a lot of whole berries that contribute to the aromatic lift of the wine and result in making a wine that is not super heavy in tannin. Yields were also very low in the vineyard so the wine has a high concentration of flavours. The ferment lasted for 14 days and after pressing, the wine stayed on heavy lees in a stainless steal tank for 7 months before bottling.

- Aller Trop Loin