We foot stomped the grapes, which remained on the skins and stems for up to 24 hours. All varieties, excluding the Grenache, were gently pressed into stainless steel tank to naturally ferment. The Grenache underwent carbonic maceration before it was pressed, fermented and aged in concrete tank. Sulphur was not added during fermentation and aging. Once fermented to dry, the wine aged on the lees for four months. All were blended at bottling with a small amount of sulphur addition. Each variety brings a unique quality to the wine – acidity from the Valdiguié, spice from the Zinfandel, texture from the Carignan, herbal notes from the Grenache Noir and salinity from the Barbera.