Grapes: Marsanne with skin of Grenache Blanc/Grenache
Region: Corbières, Languedoc, France
Soil: Argilo-calcareous and round pebbles. Terroirs of Corbières Boutenac
Vinification: The Marsanne is disrectly pressed. The Grenache Blanc skins, Grenache Gris,
Vermentino, Roussanne, and Viognier are left to infuse on the skins for 1 month. Fermentation
occurs spontaneously with indigenous yeasts.
Sulfites: low addition at bottling
From the Winemakers: A skin contact wine that introduces drinkers to a new era of infused wines