A combination of open and closed fermenters is used, with varying days on skins post- fermentation before transferring it into oak where it undergoes the malolactic fermentation. To enhance the wine's primary fruit flavours it is matured for twelve months in a majority of mature (rather than new) barriques.

Blending Cabernet Sauvignon, Cabernet Franc and Merlot gives the wine backbone and tightness of structure while emphasizing its smooth, soft texture and fragrance.

Blackcurrant, Dark Chocolate and Mint.