Grapes were crushed and allowed cold maceration for up to 2 days. It is then inoculated with imported French yeast strains. Fermentation happens at between 23-28 degrees Celsius and regular punch downs are done every 4-6 hours. After skin contact of 7 days, the juice is drained from the skins for malolactic fermentation. It is then drawn into French oak barrels for an 12 month maturation period.
This wine offers blackcurrant and ripe plum with some liquorice tones. The oak opens up to a creamy palate and enhances velvety tannins with a sweet and sour tang.