Cinsault, Grenache, Syrah from 20 year old vines grown in soil of limestone with blue marl in Provence, France. The grapes are hand harvested and co-fermented together.   

Milan’s approach to letting nature do its business goes further than just this. The only chemical treatment used during the entire process of growth and vinification is a small amount of sulphur dioxide, which is added, on some rare occasions, during bottling. Fermentation begins through the use of indigenous yeasts found naturally on the skins of the grapes, which are harvested manually. This is helped along by grapes being blended together at the beginning of the process, without being destemmed.

Henri Milan Le Vallon Rouge, 2014 - Provence, FR

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