Red Wine
Grape Variety – Syrah
Area – 1.75 ha across three plots
Predominantly Silurian schist, plus clay-limestone and Liassic/Triassic calcareous marl; located in Calce, Pyrénées-Orientales.
Harvest – Hand-picked into small crates
Vintages
2024 – 2,500 bottles – bottled May 2025
Total ABV: 12% vol. | Total SO2: 15 mg/L
Cold pre-fermentation maceration of whole clusters for 7 days in open-top vats. No pump-overs. Pressing. Indigenous yeasts. Alcoholic and malolactic fermentations in stainless steel tanks. Aged 8 months in stainless steel tanks. Racking in early March. No oenological additives. Unfined, lightly filtered. Small dose of sulfites added before bottling.
2023 – 2,500 bottles – bottled 27/03/2024
Total ABV: 11.07% vol. | Total SO2: 15 mg/L
pH: 3.31 | Glucose + Fructose: <0.4 g/L | Volatile Acidity: 0.59 g/L
Whole-cluster maceration for 5 days in open-top vats. No pump-overs. Pressing. Indigenous yeasts. Alcoholic and malolactic fermentations in stainless steel tanks. Aged 8 months in stainless steel tanks. Racking in early March. No oenological additives. Unfined, lightly filtered. Small dose of sulfites added before bottling.
2022 – 3,500 bottles – bottled 28/03/2023
Total ABV: 12.83% vol. Total SO2: 17 mg/L
pH: 3.32 Glucose + fructose: <0.4 g/L Volatile acidity: 0.69 g/L
Whole-cluster maceration for 7 days in open-top tanks. No pump-overs. Pressing. Indigenous yeasts. Alcoholic and malolactic fermentations in stainless steel tanks. Aged for 7 months in stainless steel tanks. Racked in early March. No oenological additives. Unfined, lightly filtered. Small dose of sulfites added before bottling.
2021 – 1,100 bottles – bottled 08/04/2021
Total ABV: 12.17% vol. Total SO2: 17 mg/L
pH: 3.25 Glucose + fructose: <0.4 g/L Volatile acidity: 0.50 g/L
Whole-cluster maceration for 7 days. No pump-overs. Pressing. Indigenous yeasts. Alcoholic and malolactic fermentations in stainless steel tanks. Aged for 6 months in stainless steel tanks. Racked in early March. No oenological additives. Unfined and unfiltered. Very small dose of sulfites added after pressing and before bottling.
2020 – 2,000 bottles – bottled 29/04/2021
Total ABV: 12.77% vol. Total SO2: 15 mg/L
pH: 3.73 | Glucose + Fructose: <0.4 g/L | Volatile acidity: 0.91 g/L
Cold pre-fermentation maceration of whole clusters for 10 days. Pressing. Indigenous yeasts. Alcoholic and malolactic fermentation in stainless steel tanks. Aged for 6 months in stainless steel tanks. Racked in late March. No oenological additives. Unfined and unfiltered. Very low dose of sulfites added after pressing and before bottling.
Why did we choose this name for the wine?
A blend of cinema (Laura’s profession) and aviation (Paulo’s profession), Porco Rosso conveys a message of peace and simple life—values that resonate with us and seem essential in the troubled world we live in.
The Film
The trailer for the 1992 animated film Porco Rosso by Japanese director Hayao Miyazaki; the film won the Cristal Award for Best Feature Film at the Annecy International Animation Film Festival in 1993.