La Senda In Absentia Trousseau

100% Trousseau from two plots of 80–95-year-old vines planted on clay-calcareous soils, 555 meters above sea level. The grapes were hand-harvested, partially detemmed, macerated on their skins for 3-4 days, and fermented in open-top chestnut vats. Fermentation finished in used French oak barrels, and the wine rested in the same vessels for 11 months before bottling. No fining, filtration, or sulfur addition.