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Clos Lojen Bobal is the product of a single 4,500 litre old oak vat ferment, using whole bunches and carbonic maceration with indigenous yeasts — a winemaking style which will be familiar to Beaujolais aficionados.
Fruit for Clos Lojen comes from Ponce's most southerly vineyard, which is picked in early August to retain freshness. It's full of crunchy, bright, intense fruit characters, underpinned by a lively acid line.