Garnacha

• Garnacha
• Sourced from Ver Sacrum, 15 acres, planted in 2012
• Alluvial- calcareous with large river stones
• Hand harvested
• 25% Whole Cluster
• Fermented with indigenous yeast
• 7 days Semi Carbonic Maceration at low temperature and then 18 days fermentation pressed juice in 3000L unlined cement egg
• Aged for 7 months in 50% Concrete Egg and 50% used French Oak
• Lees contact: 50% for 7 months

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