Early indications are good for the 2019 harvest, which the team recently completed by hand, following a biodynamic approach. It was hard work, but very satisfying.
Traditional techniques and taking care of the land are at the heart of what we do, and the results speak for themselves: in September, our 2016 “Les Manyes” received 100 Parker Points.
The harvest is now undergoing whole bunch fermentation, which means that the grapes and their stems go from the vine to the vat intact. This centuries-old method creates a unique and complex flavour profile with softer tannins and less structure.