The grapes were carefully sorted. Fermentation took place in thermo-regulated concrete and stainless steel tanks. A long, slow fermentation was required to extract the desired levels of colour, flavour, and fine tannins slowly. Post-fermentation maceration lasted for two to three weeks. The wine was made in an unoaked style and aged for 14 months in concrete tanks, preserving the purity of the fruit and the nuances of the terroir.

Fruity and appealing claret, with fresh red berried fruits complemented by a hint of liquorice. The Merlot contributes the ripe, approachable fruit and supple tannins, while the Cabernet Sauvignon adds structure. The result is a beautifully balanced wine with a refreshing finish.