This Carignan Blanc delivers a textured, aromatic profile with a subtle depth, thanks to extended skin contact and amphora aging. The balance of fresh acidity and layered complexity showcases the purity of the grape.

Grapes are hand-harvested and destemmed, then pressed into stainless steel tanks where they ferment with indigenous yeast. The grapes remain in contact with the skins for two weeks during fermentation, followed by another two weeks of manual punchdowns while still on the skins, for a total of 30 days. The wine is then transferred to 160-liter amphoras to age for 5 months. Bottled unfined, unfiltered, and without any added sulfur.