2023 Domaine Tempier Bandol Rouge Provence, France Cigliano di Sopra ambient yeast fermentation and aging

ambient yeast fermentation and aging in older barrels

Historic mash bill (four barrels across three lots)

Chidaine’s goal is to vinify this dry

these notes are amplified on the palate and complemented with a throughline of cedar

Todd on this wine: ” Not quite orange but leaning in that direction

2023 Domaine Tempier Bandol Rouge Provence, France Cigliano di Sopra ambient yeast fermentation and aging75% Mourvdre, 14% Grenache, 9% Cinsault, 2% Carignan. All grapes are harvested by hand After de stemming, grapes are fermented with natural yeast and vinified for 2 to 3 weeks in stainless steel After maceration is finished and must is pressed, the wine is moved to oak foudres for malolactic fermentation Aged in oak foudres (25 to 50 hl) for 18 to 20 months Bottled unfined and unfiltered