100% Cinsault from vines planted on their own roots 140 years ago in the middle of Lodi
100% whole-cluster; fermented in puncheon with the Courier protocol of undisturbed floating cap, for about 3 weeks. Then aged without interference or intervention for 6 months in neutral oak. In spite of its lightness, the wine will age well and long. Think not Lodi now but Chambolle-Musigny..
