Fermentation occurred at controlled temperatures of 28°C, during which a slow extraction took place with cap submersions to achieve the desired levels of colour, flavour and fine tannins. Pumps were not used during the fermentation process. Instead, the wine was racked by gravity into concrete vats. The wine underwent malolactic conversion, and natural clarification took place by decanting into concrete vats; it was not cold, stabilised, or fined. The wine then spent at least 24 months in concrete vats, followed by nine months ageing in French 300-litre oak barrels.

It is an elegant wine overflowing with ripe black fruit flavours complemented by delicate black olive and spicy roasted red chilli notes. Layered with complexity, this is a powerful expression of its mountainous terroir.