Half of the Carignan was foot crushed whole-cluster and half was left whole. The grapes were split into 5 small S-48 open top fermenters and one large stainless steel fermenter, where the crushed and uncrushed fruit was incorporated in alternating 1000 Lb additions. The wine was pumped over daily and sometimes foot tread until dryness after 2 weeks. The wines were pressed separately and blended together after fermentation for seven months elevage in a 9000L old Foudre. As always, unfined, unfiltered, zero sulfur.