Each block was fermented individually so it could reveal the unique characteristics of every corner of the vineyard. Fermentation lasted for seven days in stainless steel tanks, at temperatures of 23 to 27°C. Daily pump-overs were determined by tastings, and were reduced in volume towards the end of fermentation, extracting the desired level of tannins, colour and flavours throughout. The wine was macerated for a further six days, before being transferred to American and French oak barrels, for 12 months’ maturation.

Intense notes of ripe red fruits are enhanced by vanilla, black pepper and nuances of wild herbs. Creamy and concentrated on the palate, with a nice grip.