Red Wine Domaine Tempier Bandol Rouge by Kermit Lynch

• 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