OXY No.3 Grenache

This wine is a real curiosity. It comes from old interplanted vines, vinified and aged in barrels outdoors. Fermentation is stopped naturally, leaving 40 grams of residual sugar in the wine. This sweetness is largely offset by a higher level of acidity due to the concentration of the wine, giving it a unique personality.
The grapes are picked overripe in late November, direct pressed, and barrel fermented. Fermentation is naturally stopped at 40 grams of residual sugar, and the wine is barrel aged outdoors for eight years.