Conditions leading up to the growing season followed by a consistently warm summer ensured even ripening. The hot and dry conditions meant smaller berries with good concentration.

The grapes were hand picked in small crates in the early hours of the morning, ensuring cool grapes arrived in the cellar. Sorting happened both before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Gentle punch downs by hand, pump-overs and ten days of post fermentation maceration enable a soft extraction of colour and tannins. Matured in combination of 20%new French Oak 400 litre barrels and stainless steel.