The grapes were hand-picked and carefully selected before being cold-macerated at 7°C for 48 hours. Fermentation lasted eight days in stainless steel tanks between 24 and 26° C. Total skin contact was 10 days, with pump-overs gradually reduced in volume as fermentation progressed, with daily tastings to ensure the desired extraction levels were achieved. Once alcoholic fermentation was completed, the wine was macerated for a further six days, then racked and transferred to 225-litre barrels of one, two and three years to add layers of complexity.

It is a beautifully concentrated wine with distinctive aromas of blackberries, pepper, and a touch of subtle smoke. It is full-bodied and well-structured but retains elegance with a lingering finish.