From a south-east facing vineyard, planted at 250 - 300 m.asl. Soil is of medium density with a rich clay content.
Vinification
Hand harvested in late October. Fermented on the lees in steel tanks for 14 - 16 days at 26 - 30°C. Aged in french oak barrels for 18 months, then finally in the bottle for 6 - 8 months.
