The fruit was destemmed and gently crushed followed by fermentation in stainless-steel, open-top tanks for five to ten days. The wine was then pressed off the skins into smaller steel tanks and seasoned oak barrels to complete malolactic fermentation and was matured for 18 months prior to bottling.

This is a wine with finesse and fine structure. The nose opens with layers of blackberries, plum and herbs. The palate is elegant and refined with more black fruit, lifted acidity and dusted tannins through the long finish.