Mostly Grenache from vines of 30-50 years of age planted over granite and schist between 250-300 metres above sea level. Grapes are fermented in whole bunches with wild yeasts and no temperature control in cuve for around a month. Afterwards, they are pressed by hand with an old vertical press and the juice is fed, by gravity, into old barrels where it rests until the following April. It is bottled by hand, unfiltered and without any additions.
A wine that exudes a quiet confidence and maturity, with silken texture and real nuance. Resolutely southern with its dark, spiced and sun- kissed fruit, yet the rocks, elevation and the Shoji’s gentle hand in the cellar result in a wine that’s lifted, perfumed and precise.