The grapes were partially destemmed, crushed and pressed. Extraction was kept to a minimum to avoid an overly tannic wine. Alcoholic fermentation was started by introducing selected yeasts and took place in temperature controlled concrete vats at 28-32°C. During fermentation, daily pumping over took place. The Grenache and Mourvèdre were vinified and aged in concrete vats for 18 months. The Syrah was aged for 18 months in barriques of first and second use, with the objective of not imparting oaky aromas, but rather to soften the tannins of the Syrah while young. Final blending took place six months prior to bottling.

Deeply coloured with complex aromas of ripe red fruits, leather and attractive hints of undergrowth, this velvety wine shows a wonderful alliance between power and elegance, culminating in a long, savoury finish.