Vinification & grape variety
Grape varieties: Syrah 75%, Cabernet Sauvignon 25%.
Vinification: Bunches are harvested using a conveyor belt, thus preventing damage to the berries. The berries are then destemmed and double sorted. Cold maceration for 5 days before individual fermentation of each grape variety in wooden vats. 1-month vatting with daily crushing to allow controlled extraction of tannins to guarantee finesse and concentration. Each grape variety is matured in barrels for 12 months and then harmoniously assembled.