Grape varieties:
Merlot: 25 %
Syrah: 25 %
Petit Verdot: 25 %
Cabernet Sauvignon: 25 %

Winemaking:

• Manual harvesting and quality control on the vineyard
• Destemming and berries selection on the vibrating tables
• Filling the concrete tanks by gravity without crushing the berries
• Cold maceration: 5-7 days at 10-12⁰ C
• Alcohol fermentation: 5-10 days at 24-26 ⁰ C
• Hot maceration: 14-21 days at 28-30 ⁰ C
• Malolactic fermentation
• Aging 18 months in French oak barrels: 100% new oak
• Blending
• Filtering
• Bottling