The grapes were hand-picked and received at dawn in the winery and gently de-stemmed. The must went through a 14-day controlled fermentation on the skins after which the unpressed free-run juice went through a malo-lactic fermentation and aged for 18 months in new French oak barrels.
Once bottled, the wine aged for an additional year in the winery cellars giving if further depth and complexity. This well balanced full bodied wine is a deep dark ruby red with cherry hues. It exhibits aromas and flavours of black forest fruits and cassis with hints of caramel, clove and Mediterranean herbs. Robust and velvety tannins contribute to the structure and lead to a juicy enduring finish.