80% Tannat co-pigmentation with 20% of Petit Manseng’s first press skins. Grapes grown from single vineyard source, dry farmed, in deep, sandy red soils. Tannat bunchs are destemmed over the tanks and combined with 20% skins from first press of Petit Manseng grapes. Fermented with native yeast in stainless still tanks with pumping over twice a day for 6 days. malolactic fermentation in older use barrels, where it is kept just a few months for natural clarification. Then bottled with nominal So2. Unfiltered. Black fruits like plums and blueberries joined by orange peel notes given by the Petit Manseng blend. Vegan.