The vineyards yield approximately 7 tons per Hectare. The grapes are handpicked at optimum ripeness, then gently crushed and destalked.
The wine is made in traditional open fermenters which enable plunging and pump overs to be done with
ease. The wine is matured for 16 months in 100% French oak barrels.
A polished wine, from its silky tannins to its dark wood spice, it oozes black plum and mulberry fruit that is succulent without being jammy. There are violets on the nose, dark chocolate too, but lasting impressions are of pleasingly savoury, from black pepper to smoked meats. Soft and voluptuous enough to be enjoyed on release, it has the structure to start reaching its full potential after about five years.