75% Cinsault, 25% Grenache from biodnyamically cultivated vines in southern France\'s Saint Chinian. Grapes are hand-harvested, half of the Cinsault is destemmed, the other half is whole-cluster. Grenache is all whole-cluster. Co-maceration lasts 7-10 days prior to pressing. Spontaneous fermentation and levage for 18 months in cement vat prior to bottling unfined, unfiltered, no additional SO2.