The grapes were hand picked during the second week of April, looking for the right tannin and flavour ripeness. The lots were made to reveal unique characteristics of every parcel. The grapes were selected and cleaned in a sorting table. Before introducing into the stainless steel tanks, they were light crushed, then they went through a heat exchanger to have a cold maceration for three to five days. To manage the extraction pumping-over was done carefully to extract soft tannins during the alcoholic fermentation. The total period of maceration was of 24 days. Total barrel ageing was 12 months.

The wine is deep burgundy red, with aromas of ripe red berries and spices highlighted by touches of dried fruit and vanilla. It is a very well-structured wine with mature tannins and a smooth finish.

Awarded 4 Stars in Decanter Magazine, 2008