Laurus Gigondas

Entirely manual havesting, followed by destemming and crushing. Stabilised temperature-controlled fermentation at 30°C. 28 days of maceration with pumping-over and rack-and-return for the Grenache and punching down for the Syrah. The Syrah is then aged in 275-liter oak Laurus barrels (1/3 new, 1/3 1-year and 1/3 2-year barrels) for 16 months.