A philosophy of minimum intervention was carried out in the winery, so that the vineyard’s terroir expresses its true potential. The grapes were carefully hand sorted and underwent 48 hours cold maceration. Fermentation took place at controlled temperatures of 26 to 28°C, followed by 18 months ageing in oak. 20% was new oak (13% French, 7% American) and the remaining 80% was matured in neutral oak. The focus was to achieve a wine with balance and liveliness.

A complex nose of rhubarb, cassis and blackberry preserve are combined with subtle overtones of allspice and hazelnut and an intriguing note of pine forest. A concentrated and powerful wine full of high toned red fruits and a long finish.