The Cabernet Sauvignon grapes used in this wine are hand-harvested at optimum ripeness and given a one-day cold maceration. Fermentation took place over 5 days in stainless steel tanks with regular pump-overs. Just before dryness, the wine was pressed and put back into tank for malolactic fermentation. 50% of the wine was matured in 300 liter American oak barrels (25% new) for 12 months. Fined and filtered before bottling, the wine makes a delicate choice for various food matches.