At the beginning of October, some harvested grapes are set aside to dry in wooden trays until the end of December. The undried grapes are destemmed and fermented immediately after the harvest. The dried grapes are added at a later stage and allowed to ferment in stainless steel for approximately one week before pressing, which takes place at the end of December. The wine is then transferred into small barrels to finish fermentation and mature in oak for eight to ten months.

Intense black fruit and cherry aromas are layered with a hint of coffee and oak spice, leading to a mellow, balanced, and rounded palate, complete with elegant tannins and a silky finish.