After hand selection in the vineyard, the grapes were destemmed and lightly crushed into static upright tanks. The juice was allowed to start natural fermentation at low temperatures and after a day inoculated with a selected strain. Fermentation was done at 26oC and drawn of before dry. The wine spent 12 months in barrel of which 21% were new.

Deep ruby red colour. Aromas of black cherry, plum and red berry fruit, backed by dark chocolate and floral notes. The palate shows red and black berries, with fine soft tannins that linger on the palate.