Grapes are harvested at first light, and the fruit carefully double sorted and destemmed. The fruit is then gravity fed into 5000 L tanks, where they are fermented with native yeasts. The wine is then racked off to 225 L French oak barrels, where the wine is aged for 14 months. After this period, the wine is finished in 3000 L foudres for 6 months in order to achieve a perfect integration. 55% Cabernet Sauvignon, 45% Carménère.
