The grapes were hand-harvested into 25-kg crates to protect the quality of the fruit, followed by a second selection and manually sorting, before being crushed and partially destemmed. The fruit was transferred to the concrete fermentation vats via gravity. A long maceration took place with gentle extraction techniques, to obtain opulent fruit characteristics and fine, velvety tannins. Approximately 65% of this wine was aged in oak barrels and demi-muids for 20 months, with the remainder matured in concrete vats. The wine was bottled without fining or filtration.

A beautifully textured, ripe and full-bodied wine delivering rich red and black fruits, chocolate and a subtle hint of spice. Supple and elegant with a layered mouthfeel, notes of Morello cherry and a hint of chocolate on the velvety finish.