The grapes were handpicked and delivered to the winery in small batches. The fresh juice went through alcoholic fermentation in stainless steel tanks at moderate temperatures with a daily rack-and-return process. At the end of fermentation, the wine was gently pressed. The wine aged for 15 months in tight-grain French oak barrels (50% new, and 50% 2-3 years old barrels), and for another 10 months in the bottle at the winery’s cellars. Before bottling, the wine went through light filtration that left the liquid full of its natural flavors.

Highly concentrated dark red fruit of wild yet enticing character is accompanied by spice notes of anise and light licorice. This full-bodied wine has chewy tannins and a vital acidity that supports the entire complex in a balanced fashion. The wine is ready to drink now and will further develop in the next 5-6 years.