Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation at a temperature of 28°C, the grapes were basket pressed and underwent malolactic fermentation in stainless steel tanks.
This wine was matured in 300 litre French Oak barrels for 14 months. No new oak or 2nd fill oak was used. The wine was matured using only equal parts of 3rd, 4th and 5th fill barrels.