Domaine Tempier BANDOL ROUGE 2014
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.