The grapes were meticulously sorted to select the best quality berries, which were then vinified in small concrete vats, with wild yeasts. Cold maceration took place for five days, to extract aromas, flavour and colour. The temperature was maintained at 26 to 28°C during fermentation, which was followed by post-fermentation maceration of 15 days, to impart structure and extract the pure fruit flavours. The wine was then transferred into French oak barrels for first, second and third use for 16 months.

Concentrated and powerful, this is a very complex yet elegant wine with aromas of wild blackberries, black cherries, liquorice and floral notes. Perfectly balanced with an opulent structure and a rich finish.