Organically produced grapes are hand-harvested. Maceration (20 to 25 days) occurs without yeast added and without temperature control. The juice is then transported into used 500L oak barrels where spontaneous fermentation (native yeasts) starts. Wine ripens in the barrels for 12 to 14 months. Then it is decanted and bottled without filtration or the addition of sulphur. It is ruby-red colour, its smell is rich with forest fruit, dry plums, coffee, vanilla and cinnamon. Its taste is fruity, full-bodied, with good acidity and elegant tannins.
Fascinatingly, all oak barrels used for this wine are made from Oak trees on the estate. The owner brings in Coopers to cut and create the oak barrels.