The grapes were harvested at optimal levels of maturity. Carefully sorted, the berries were transferred into small concrete vats with indigenous yeasts. Cold maceration lasted for five days, followed by fermentation at controlled temperatures of between 26° to 28°C. A long post-fermentation maceration lasted for 20 days, ensuring the extraction of colour, flavour and structure. 50% of the wine was aged in first, second and third-use barrels, while the remaining 50% was aged in French oak vats of 1,000 litres. 

Opulent and deeply textured, this complex and intense wine offers dark fruits layered with vanilla, chocolate and spice and smooth, ripe tannins coating the palate through to a deliciously long, generous finish.