Harvesting and sorting is by hand. With 80% destemming and regular pigeage during fermentation, this wine has superb structure. The fermentation involves only indigenous yeasts, and there is no fining or filtering. They are kept for 16 months in oak barrels (50% new wood). The resulting wine is intense in colour with a mellow nose of spring flowers and red fruits, as well as notes of mint and spices. On the palate, its texture is meaty yet elegant with a persistent finish. A fantastic ageing wine.