The fruit was destemmed, crushed, and fermented with premium untoasted oak influence in static fermenters for five days, optimizing colour stability and a fine tannin structure. The wine was drained, pressed, and stored in stainless steel tanks until malolactic conversion was complete. It was then filtered onto French oak and matured for approximately four months, giving a subtle and delicate oak influence. Maturation lasted six months in the tank before crossflow filtration and bottling.

This inky, dark Durif showcases intense aromas of violets, blackberry, and subtle chocolate notes. Notes of blackberry, anise, and smoky liquorice fill the concentrated palate. At the same time, the well-integrated mocha-oak influence and tight tannins add complexity and depth through to a long, flavoursome finish.