Whole cluster co-fermentation for the Syrah and the Carignan in stainless steel tanks. The Grenache Noir and Cinsault are crushed and fermented separately. The Muscat d’Alexandrie was directly pressed and fermented in stainless steel tanks. Alcoholic fermentation began naturally using only indigenous yeasts and the components were blended at the completion of malolactic fermentation. No sulfur additions were made at any point during the vinification process.

Pépin

Pépin is a partnership between Jean and Pierre Dietrich of Domaine Achillée and Xavier Couturier and Pierre Sanchez of Duo Oenologie. As producers of natural wines, the friends set out to create a line of natural wines that are more accessible to casual wine drinkers, while also supporting small independent vignerons interested in producing zero sulfur wines. Each cuvée comes from hand harvested, organically or biodynamically farmed grapes sourced from a small independent grower. The wines are vinified using only the naturally occurring indigenous yeasts, and without any winemaking inputs, including sulphur.