Winemaking Notes: The Cinsault grapes were picked on the morning of August 18th and brought into the winery to rest undisturbed for 24 hours. The entire lot was foot tread and left for another 24 hours to soak on skins. The grapes were pressed into handmade California amphorae to start primary fermentation. The juice was racked off of gross lees into neutral barriques to finish primary fermentation and start malolactic conversion. Elevage lasted 11 months. The wine was bottled unfined, unfiltered and zero zero.
Crystals: All Ardure wines are fermented with precious large crystals such as Fluorite, Labradorite, Rose Quartz, and Shungite (placed outside of wine on top of amphorae lids to repel EMF’s (electric and magnetic fields)).
Tasting notes: Stone fruit, peaches, nectarines on the nose, pink lemonade on the palate.