At the beginning of October, some of the harvested grapes are set aside to dry in wooden trays until the end of December. The undried grapes were destemmed and fermented immediately after the harvest. The dried grapes were added at a later stage and were allowed to ferment in stainless steel for approximately one week, prior to pressing, which took place at the end of December. The wine was then transferred into small barrels to finish fermentation and mature in oak, for a period of eight to 10 months.

Intense aromas of black fruit and cherry are layered with a hint of coffee and oak spice through to a mellow, balanced and rounded palate, complete with elegant tannins and a silky finish.