The fruit was machine picked then destemmed/crushed int0 small open fermenters and inoculated. The fermenters were pumped over with aeration twice a day, temperature was held around 25°C, then allowed to warm up for a long post ferment maceration. The wine was then transferred in barrel for malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was fined then bottled.
The palate shows dense fruit concentration of plum and dark berries. The ripe and juicy fruit combine with long fine tannins and lingering spice.