Cabernet Sauvignon: 46%
Cabernet Franc: 28 %
Merlot: 22 %
Wines underwent separate malolactic fermentation and maturation for 2 months in 100% French oak barrels. The wines were then matured separately for another 14 months in French oak barrels of which 50% were new and 50% were second fill.
All the components were fermented separately in stainless steel tanks at about 24 degrees Celsius, with a preceding cold soaking period of 5 days at 10 degrees Celsius.