The grapes were hand-harvested into 12-kg bins to preserve the quality of the fruit. The clusters and individual grapes were sorted on selection tables and then gravity-fed into fermentation vats. The grapes were destemmed, gently crushed, and underwent a cold pre-fermentation maceration at 7°C for three to five days. The temperature was increased to 15°C, and selected yeasts were used to start fermentation, which lasted five to seven days at temperatures between 24°C and 26 °C. Punching down and smooth pump-overs were used daily to gently submerge the skins in the fermenting juice to extract colour and volume. Post-fermentation maceration took place for three to 10 days. Then, the wine matured in oak barrels for 10 months before blending.

A silky Pinot Noir is bursting with fruity aromas of Morello cherry and strawberry, layered with nuances of fresh herbs. Notes of juicy pomegranate, strawberry and cherry envelop a smooth palate with smooth tannins, gentle oak and a deliciously long finish.