2021 LILA Carignan MAGNUM

Light bodied, dry, whole bunch fermented Carignan is left to bubble away in a type of fermentation called intracellular fermentation - a process specific to whole bunches. This is pressed off after about 3 weeks and then left to settle in stainless steel, a small amount of sulfur (30ppm) is added, and then we wait about another month before bottling.