Wunjo

The grapes come from the Buffarel plots, with clay soils, and Costes, with sandy-silty-clay soils; the vines were planted in 1980 and 2013 and the grapes were hand-picked at around 200 metres above sea level. After sorting and destemming, there is a five-day infusion. Fermentation takes place with indigenous yeasts, followed by maturation in concrete tanks. The wine is light, fruit-driven and spicy, with a delicate nose, a lively, rounded and taut structure, and a long finish. It was bottled unfiltered and unfined; 4,741 bottles were produced. ([domainelarune.com](https://domainelarune.com/wp-content/uploads/2025/03/FT_50_WUNJO_2023_1xA4-1.pdf?utm_source=openai))