Fermentation took place in temperature-controlled vats and lasted 24 to 48 hours. The fermenting must be manually pumped over, and daily observations were made to check the evolution of the skins. Maceration lasted three to four weeks to extract the desired colour, flavour, and tannin levels. The wine was aged for 12 to 16 months in French oak barrels, of which 50% were new and 50% were one year old.

A powerful yet elegant red with ripe berried fruits enhanced by a subtle note of oak spice. It is full-bodied, with juicy fruit and an attractive savoury note on the finish.