Description
Grull does not make polite wine
The Grull terraces sit on the black side of the valley, where the slate holds the day’s heat until well past midnight. Picking starts when the stone stops being warm to the touch — usually two hours before dawn.
Fourteen months in charred oak, no fining, one racking. What arrives in the bottle is closer to the vineyard than most cellars would allow.
How this one is opened
I. Break the wax with your thumb, not a blade. Keep the fragment.
II. Twenty minutes open, at 16–18°C. It gets broader, not softer.
III. Name the reason aloud, then pour — and not the last measure for yourself.
