Domaine des Garriguettes "Le Béret Bleu"

Whole bunches are handpicked, destemmed, and crushed. Spontaneous alcoholic fermentation with indigenous yeasts in cement tanks, short 15 day maceration of the cap, followed by spontaneous malolactic fermentation in cement tanks. Aging is six months in 20% used (average six years old) French oak demi-muid and 80% in concrete vats. Fined and unfiltered. Made from 100% Cinsault — a fresh, no-sulfur-added cuvée dedicated to the winemaker’s grandfather, Jean Clément. Cinsault is a grape typically used for blending, but here it produces a surprisingly fresh, delicate wine — red-fruited and floral, with hints of savory herbs and subtle spice.