Les Homs

The grapes are hand-harvested exceptionally late in the season, sometimes extending into early November, due to the diurnal temperature shifts of Montpeyroux which slow down ripening. Spontaneous fermentation is carried out using native yeasts. The wine undergoes a slow maceration and infusion with 100% whole-bunch grapes in concrete Nomblot eggs for 40 to 45 days. It is then aged for 6 to 10 months in concrete eggs and cement tanks to preserve the pure, unmasked fruit profile of the Grenache. The wine is bottled completely unfined and unfiltered.