Sigurd Red Blend 750ml

Syrah (38%), Grenache (25%), Carignan (21%), Lagrein (10%), Mourvedre (6%)
All the components were fermented separately with around 10 to 30 day ferments with about 30% whole bunch through carbonic maceration. Fermented in 1000L wooden vats and stainless steel open fermenters using native yeast, pressed to a mixture of 1000L vats, old large format foudre (3000 to 1000L) and 300L old French oak barrels for about 12 months of elevage, left to settle in tank for a week and then bottled. A small amount of sulfur just before bottling. 

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