Produced from a single vineyard block of 27-year old bushvines planted in shale, Oakleaf and decomposed granite. Grapes were hand-picked and fermented in open-top concrete fermenters at 28°C. The skins were punched down every two hours and the juice was drawn off the skins after three days. Malolactic fermentation and maturation took place over 19 months in new and second fill French Oak barrels.