A philosophy of minimum intervention was carried out in the winery so that the vineyard’s terroir expresses its true potential. The grapes were carefully hand-sorted and underwent 48-hour cold maceration. Fermentation took place at controlled temperatures of 26 to 28°C, followed by 18 months of ageing in oak. Twenty per cent was new oak (13% French, 7% American), and the remaining 80% was matured in neutral oak. The focus was to achieve a wine with balance and liveliness.

A complex nose of rhubarb, cassis, and blackberry preserve combines subtle overtones of allspice and hazelnut with an intriguing pine forest note. This is a concentrated, powerful wine with high-toned red fruits and a long finish.